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Lemon and almond tarts

Lemon and almond tarts

Name: Lemon and almond tarts
Total time: 1 h
Yield: Makes 6
Ingredients: 350g ready-made sweet pastry; 100g butter at room temperature; 100g golden caster sugar; 2 lemons zested; 2 eggs; 75g ground almonds; 25g plain flour; 6 tbsp lemon curd; 25g flaked almonds; for dusting icing sugar; to serve (optional) icing sugar

Published: December 19, 2014 at 2:29 PM

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Makes 6

A little effort

Total time: 1 hr

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If you like Bakewell tart you'll love this lemon version. A crisp shortcrust shell is filled with lemon curd and a rich egg and ground almond sponge. Serve warm straight from the tin or at room temperature with a nice cup of tea.

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Alternatives

Complete the dish

Try these lemon and almond tarts, then check out our Bakewell tart and gypsy tart.

Ingredients

Nutrition

350g ready-made sweet pastry
100g butter

at room temperature
100g golden caster sugar
2 lemons

zested
2 eggs
75g ground almonds
25g plain flour
6 tbsp lemon curd
25g flaked almonds
for dusting icing sugar
to serve (optional) icing sugar

Nutrition: per serving

kcal665
fat44.1g
saturates16.1g
carbs61.4g
fibre2.5g
protein9.4g
salt0.66g

Method

step 1

Heat the oven to 200c/180c fan/gas 6. line six 10cm × 2cm loose-bottomed tartlet tins with the pastry, trim any excess and chill.
step 2

To make the frangipane, beat the butter, sugar and zest until creamy. Add the eggs one by one with a spoonful of the ground almonds. Mix in the remaining ground almonds and flour, Spread lemon curd over the tart bases and spoon the frangipane on top. Scatter over the flaked almonds, sit on a baking tray and bake for 25-30 minutes or until the sponge is golden and puffed. Remove from the tins and serve warm dusted with icing sugar and cream if you like.

Find more lemon dessert inspiration, ideas and recipes here. We have plenty of lemon cake recipes, as well as plenty of sweet treats and puddings.

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