In case you hadn’t already gathered from looking through my blog, I like lemon curd! Here is another recipe for the wonderful stuff incorporated into a sweet, sticky, nutty cake encased in a rich, buttery pastry case that is the perfect bite-size to enjoy with a brew.
For the sweet pastry:
- 85g butter, at room temperature
- zest 1 lemon
- 50g icing sugar
- 1 egg yolk
- 200g plain flour, plus extra for dusting
For the filling:
- zest 2 lemons
- 100g butter, at room temperature
- 100g caster sugar
- 2 large eggs
- 85g ground almonds
- 25g plain flour
- 6 Tbsp lemon curd
- 25g flaked almonds
- icing sugar, for dusting
- Heat oven to 180C. To make the pastry, place the butter and lemon zest in a food processor and blitz until soft. Sieve in the icing sugar and blitz again until light and creamy. Mix in the egg yolk with 1 tbsp water, then add in the flour until it’s just combined.
- On a lightly floured surface, bring the pastry together into a ball, then wrap in cling film and flatten lightly to form a disc. Chill in the fridge for 30 mins.
- Roll out the pastry and cut out 12 rounds with a pastry cutter. Line a 12 hole cupcake tin with the circles. Put in the fridge while making the filling.
- To make the filling, beat together the lemon zest, butter and caster sugar until light and creamy. Add the eggs, one at a time, including a spoonful of the ground almonds with each addition. When all the egg has been added, mix in the remaining ground almonds and flour.
- Spread the lemon curd into the pastry cases. Spoon over the filling and smooth over gently. The tarts will be full to the top, which is fine. Scatter over the flaked almonds, sit tarts on a baking tray and bake for 15-20 minutes until lightly golden. Remove from the tin and serve warm or cool, dusted with icing sugar.
As you can see from the final picture, this mix can also be used to make transportable little Bakewell slices. Just place the ingredients into a greased and lined 20cm x 20cm baking tin and bake as instructed.