Lemon Bakewell Tarts with Lemon Curd
This is a luxurious lemony upgrade on the classic Bakewell tart, featuring a layer of In A Pickle’s smooth and buttery lemon curd topped with frangipane, fresh raspberries and a drizzle of white chocolate. It’s the perfect dessert for summer – serve warm with ice cream or cold with a cuppa.
Lemon Bakewell Tart
- A sheet of ready-made shortcrust pastry
- 4 tbsp In A Pickle Lemon Curd
- 65g butter
- 65g caster sugar
- 65g ground almonds
- 1 egg
- A punnet of fresh raspberries
- 50g white chocolate
Makes 4 individual tarts:
- First, roll out the ready-made pastry on a floured surface until it’s nice and thin – about 3mm – and use to line four individual loose-bottomed tart tins. Pop the lined tins in the fridge for 30 minutes.
- Preheat the oven to 200˚C (180˚C fan). Take your prepared tart tins out of the fridge, line each one with a piece of tin foil and fill with baking beans. Place in the preheated oven and bake for 15 minutes, then remove the foil and baking beans, and bake for another 5 minutes to make sure the base has really dried out.
- Prepare the frangipane topping – melt the butter in a microwaveable bowl, then stir in the caster sugar and ground almonds. Break the egg into a jug, beat the white and the yolk together, and add half of it to the ground almond mixture – you don’t need the whole egg for this recipe since it makes small individual tarts, but you could double up the ingredients to make one big tart if you prefer.
- Pop a generous spoonful of In A Pickle Lemon Curd into each pastry case and spread it out evenly, then top with the frangipane mixture – don’t overfill each case as it will puff up slightly during cooking.
- Slice the raspberries in half and dot about on the top of each tart, pressing down gently. Place the tarts on a baking tray and put back into the preheated oven for 30 minutes.
- Once the time is up, allow the tarts to cool in their tins for about 10 minutes, then gently ease them out and place on a wire rack to cool completely. Once they’re cold, melt the chocolate in the microwave and then use a piping bag to drizzle it beautifully over each tart.