Lemon Curd Bakewell Tart

The Bakewell Tart is an absolute British staple.

For this recipe, I wanted a more summery flavour, so I chose lemon curd.

Unlike other recipes, the pastry isn’t blind-baked to save you some time.

Happy Baking!

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Ingredients

For the tart

125g butter

88g sugar

1 egg

250g flour

25g ground almonds

For the frangipane

150 butter

150g sugar

2 eggs

150g ground almonds

30g flour

Lemon essence

For the filling

about 5 tbsp lemon curd

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Method

Tart

1. For the pastry - mix together the sugar and butter.

2. Add the egg.

3. Mix in the flour and ground almonds and keep mixing until you get a thick crumb texture.

4. Roll out the pastry on a floured surface until big enough to line the tart tin (25cm).

5. Place the pastry into the tin and press in the edges.

6. Leave to cool in the fridge for 30 minutes.

Frangipane

1. For the frangipane - beat the butter and sugar together. Followed by the eggs, one at a time.

2. Add the almonds, flour and lemon essence to taste. Mix until well combined.

To assemble

1. Preheat the oven to 170°C (fan).

2. Spread the lemon curd over the cooled pastry.

3. Add the frangipane filling on top, and use a spatula to spread it out evenly.

4. Bake for about 45 minutes until puffed up and lightly browned on the top.

5. Leave to cool on a wire rack.