Lemon Bakewell tarts

Name: Lemon Bakewell tarts
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 85 grams butter, at room temperature; 1 zest lemon; 50 grams icing sugar; 1 egg yolk; 200 grams plain flour, plus extra for dusting; 2 zest lemons; 100 grams butter, at room temperature; 100 grams caster sugar; 2 larges eggs; 85 grams ground almond; 25 grams plain flour; 6 Tbsps lemon marmalade (see recipe below) or lemon curd; 25 grams flaked almond

Lemon Bakewell tarts might be just the dessert you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 11g of protein, 39g of fat, and From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Powdered Sugar

Lemon Zest

Butter

Equipment you will use

Food Processor

Sieve

Mix in the egg yolk with 1 tbsp water, then add in the flour until its just combined.

Ingredients you will need

Egg Yolk

All Purpose Flour

Water

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.

Ingredients you will need

Wrap

Roll out the pastry and use to line six 10 x 2cm loose-bottomed tart tins,trimming off any excess. Put in the fridge while making the filling. If pastry breaks or cracks, patch up with any trimmings.

Ingredients you will need

Roll

To make the filling, beat together the lemon zest, butter and caster sugar until light and creamy.

Ingredients you will need

Caster Sugar

Lemon Zest

Butter

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.

Ingredients you will need

Almond Meal

All Purpose Flour

Egg

Spread the marmalade or curd over the bases of the tart cases. Spoon over the filling and smooth with a palette knife or spatula. 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 mins until lightly golden.

Ingredients you will need

Marmalade

Almonds

Spread

Equipment you will use

Palette Knife

Baking Pan

Oven

Spatula

Remove from the tins and serve warm or cool, dusted with icing sugar.

Ingredients you will need

Powdered Sugar

Equipment

Ingredients

Servings:

85grams

butter, at room temperature 1

zest lemon 50grams

icing sugar 1

egg yolk 200grams

plain flour, plus extra for dusting 2

zest lemons 100grams

butter, at room temperature 100grams

caster sugar 2larges

eggs 85grams

ground almond 25grams

plain flour 6Tbsps

lemon marmalade (see recipe below) or lemon curd 25grams

flaked almond

Recommended wine: Cream Sherry, Moscato Dasti, Port

Bakewell Tart works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.