Lemon Tarts


IMG_20150806_122928[1] 06/08/2015

I had lemon curd that needed using so these are lemon tarts but you can use your favourite jams too. Seedy raspberry jam, blackcurrant and strawberry are all tried and tested favourites but use whatever you like.

The pastry is flaky and crisp and the filling is sweet and sticky. It’s a perfect little sweet treat plus the recipe for shortcrust pastry is so simple and delivers great results. Give it a go!

Makes approx 18-24


For the shortcrust pastry:

  • 6oz plain flour
  • 1 ½oz lard
  • 1 ½oz margarine
  • A pinch of salt and a squeeze of lemon juice
  • Ice cold water, to mix

For the filling:

  • Jam of your choice
  • Lemon curd


  1. Sift the flour and salt into a large mixing bowl, holding the sieve up as high as possible to give the flour an airing. Cut the fat into small cubes and add them to the flour. Now, using your fingertips, gently rub the pieces of fat into the flour – lifting your hands up high as you do this (again to incorporate air) – and being as quick as possible. When the mixture looks uniformly crumbly, start to sprinkle roughly 2 tablespoons of water and a squeeze of lemon all over. Use a round-bladed knife to start the mixing, cutting and bringing the mixture together. Carefully add more water as needed, a little at a time. Finally, bring the mixture together with your hands to form a smooth ball of dough that leaves the bowl clean. Wrap the dough in clingfilm and refrigerate for 20-30 minutes.
  2. Once chilled, roll the pastry out on a well floured surface to an even thickness of about 3-4mm. Use a 3 inch cutter to cut out as many rounds as you can and lay them into cupcake tins then lightly press them down to shape.
  3. Fill each pastry case with a teaspoon of your chosen filling and bake in an oven pre-heated at 200C for 10-12 minutes until the pastry has lightly browned around the edges and the filling is bubbling and hot.
  4. Remove from the oven and leave to cool for a few minutes in the tins before transferring to a wire rack to cool completely. Store the cooled tarts in an airtight container for a few days.



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