Of all the flavors in the world my absolute favorite has to be lemon. When push comes to shove I will choose lemon over chocolate any day of the week!!
Pie, cake, tarts, cookies, breads and even savory dishes such as chicken or fish. If it is associated with lemon in any way, shape or form, you can count me in!!
They are another favorite thing and there is no shortage of Bakewell recipes on here.
EASY BAKEWELL TARTS - A very traditional Bakewell tart with the jam on the bottom of a crisp pastry shell, the almond frangipane topping, almond glaze and cherry topping.
BLACKBERRY BAKEWELL PUDDING - A delicious almond frangipane topping is baked over a lush and fruity black berry filling. Delicious served warm and spooned into bowls with ice cream or pouring cream on top.
BAKEWELL SLICES - Your favorite tart in a slice, with a pastry bottom, jam filling and frangipane topping. Baked in a cake tin, ready to cut into bars for enjoying.
.JPG "Lemon Bakewell Tarts")
I had some tart shells in my freezer that I wanted to use up and I was looking for something new to share with you today. I also wanted something delicious to bring over to my sisters as a special treat for her, Dan and my dad.
I spied a recipe for these delicious Lemon Bakewell Tarts on the Good Food recipe site. Good Food is an iconic British cooking magazine. I never missed an issue when I lived in the UK. I really miss it.
I decided to adapt the recipe so that it was a tiny bit easier, and so that I could use my ready made tart shells. I also converted the British measurements to North American for my readers.
I was really pleased with the results. These are fabulous!! Simply fabulous!
WHAT YOU NEED TO MAKE LEMON BAKEWELL TARTS
You can of course make your own pastry for these, but using the ready made really made making them so much quicker and easier! I am all for ease as and when !!
You will need:
- 12 unbaked tart shells (I used Tenderflake frozen tart shells, thawed) (alternately you can line 12 tart tins with your own pastry)
- 6 TBS of good quality lemon curd (You can also use homemade. You can find my easy recipe here.)
For the frangipane:
- The finely grated zest of two lemons
- 7 TBS (100g) butter, at room temperature
- 1/2 cup (100g) fine granulated sugar
- 1 cup (85g) ground almonds
- 3 1/2 TBS (25g) plain all purpose flour
- 3 - 4 TBS flaked almonds
For the lemon glaze:
- 1 cup (130g) icing sugar
- fresh lemon juice to thin
.JPG "Lemon Bakewell Tarts")
I used regular salted butter. I also used ground almonds/almond flour that you can get at Costco. Kirkland brand.
Normally I have my own homemade lemon curd, but any good quality lemon curd can be used.
The tart shells I used are made by Tenderflake and can be found in the freezer section of any grocery store. I find that they are preferable to any other kind.
You can of course make your own pastry for the shells as well if you are really keen!
.JPG "Lemon Bakewell Tarts")
HOW TO MAKE LEMON BAKEWELL TARTS
These are so easy to make and go together very quickly! Preheat the oven to 400*F/200*C/gas mark 6. Place the tart shells on a baking tray. Prebake for 8 - 10 minutes. Remove from the oven and spoon a tsp of lemon curd in the bottom of each shell, spreading it out to cover.
Rub the lemon zest into the sugar in a bowl until very fragrant. Add the butter and cream together with an electric hand whisk until light and fluffy.
Beat in the eggs, one at a time, including a TBS of the ground almonds with each addition.
When all of the egg has been beaten in, beat in the remaining almonds and the flour.
Spoon the frangipane batter into the tart shells to cover the lemon curd. It will fill them right to the top. Scatter some flaked almonds over top of each tart.
.JPG "Lemon Bakewell Tarts")
Bake in the preheated oven for 15 to 20 minutes until golden brown and set. (A toothpick inserted in the centers should come out clean.)Scoop onto a wire rack to cool completely.
Whisk together the icing sugar and lemon juice to give you a thick drizzle. Flick some of this over each cooled tart. Allow to set before serving.
Store any leftovers in an airtight container.
.JPG "Lemon Bakewell Tarts")
The original recipe just had icing sugar dusted over the tops and made fewer tarts baked in larger tins. I found these to be the right size for us and I always think any kind of tart or cake is better for having a lush glaze drizzled over top!
If you are as fond of lemon as I am, you will probably enjoy these lemon treats as well:
BUTTERMILK LEMON PUDDINGS - One of my favourite lemon desserts has always been Buttermilk Lemon Puddings. These are delicious lemon puddings which upon baking, just like magic, separate into two distinct layers . . . one a lush lemon custard and the other a fabulously tart lemon cake.
LEMON KISSES - This is the perfect lemon cookie! These cookies are crisp, buttery and full on lemony! Wowzah wowzah! Pucker up because these cookies are going to slap you with a lovely lemon kiss!
COCONUT AND LEMON CAKE - This is a basic layer sponge cake recipe which uses coconut milk and a bit of coconut oil as well . . . for plenty of coconut flavor and moistness. I like to sandwich the layers with lemon curd for an extra special touch!
.JPG "Lemon Bakewell Tarts")
I was extremely pleased with the ease at which these lemon tarts went together and with the fabulous taste result! These were delightfully delicious on every level, from the crisp pastry case, to that lush lemon curd filling and the lemon frangipane topping.
In short, if you like lemon as much as I do, you won't want to miss out on these!!
Yield: 12
Author: Marie Rayner
Lemon Bakewell Tarts
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
A delicious riff on the traditional Bakewell Tarts, except these have a lush lemon curd filling along with a lemon almond frangipane topping.
Ingredients
You will need:
- 12 unbaked tart shells (I used Tenderflake frozen tart shells, thawed) (alternately you can line 12 tart tins with your own pastry)
- 6 TBS of good quality lemon curd (You can also use homemade. You can find my easy recipe here.)
For the frangipane:
- The finely grated zest of two lemons
- 7 TBS (100g) butter, at room temperature
- 1/2 cup (100g) fine granulated sugar
- 1 cup (85g) ground almonds
- 3 1/2 TBS (25g) plain all purpose flour
- 3 - 4 TBS flaked almonds
For the lemon glaze:
- 1 cup (130g) icing sugar
- fresh lemon juice to thin
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Place the tart shells on a baking tray. Prebake for 8 - 10 minutes. Remove from the oven and spoon a tsp of lemon curd in the bottom of each shell, spreading it out to cover.
- Rub the lemon zest into the sugar in a bowl until very fragrant. Add the butter and cream together with an electric hand whisk until light and fluffy.
- Beat in the eggs, one at a time, including a TBS of the ground almonds with each addition.
- When all of the egg has been beaten in, beat in the remaining almonds and the flour.
- Spoon the frangipane batter into the tart shells to cover the lemon curd. It will fill them right to the top. Scatter some flaked almonds over top of each tart.
- Bake in the preheated oven for 15 to 20 minutes until golden brown and set. (A toothpick inserted in the centers should come out clean.)
- Scoop onto a wire rack to cool completely.
- Whisk together the icing sugar and lemon juice to give you a thick drizzle. Flick some of this over each cooled tart. Allow to set before serving.
- Store any leftovers in an airtight container.
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