Seriously Deep Zesty Lemon Bakewell Tarts (GF)

Zesty, lemon, bakewell tarts, gluten-free, coeliac
Makes: 6

Bakewell tarts are quintessentially English so I have created a twist on this classic using a generous amount of lemon flavour. They are seriously deep with the emphasis placed on the filling and also gluten-free to suit my coeliac son.

Pastry Ingredients:

85g / 3oz softened butter
1 lemon, zested
50g / 2oz icing sugar
1 egg yolk
1 tablespoon lemon juice
200g gluten-free plain flour, plus extra for dusting

For the filling:

2 lemons, zested
85g / 3oz softened butter
85g / 3oz caster sugar
2 large eggs, beaten
85g / 3oz ground almonds
1 teaspoon vanilla extract
25g / 1oz gluten-free plain flour
6 tablespoons lemon curd
25g / 1oz flaked almonds
icing sugar, for dusting

Heat the oven to 200°C / 180°C fan / 390°F / Gas 6


1. Grease a 6 hole muffin tray and place on one side.

2. To make the sweet pastry, place the butter and lemon zest in a large mixing bowl. Sieve in the icing sugar and whisk until light and fluffy. Mix in the egg yolk with 1 tablespoon of lemon juice, then add the flour until it is evenly combined. Wrap and chill in the fridge for 30 minutes.

3. Next roll out the pastry to approximately 3mm thick. Line each hole of the muffin tray with the pastry and return to the fridge whilst you make the filling.

4. In a large mixing bowl, whisk the lemon zest, butter and caster sugar until light and fluffy. Add the eggs one at a time, followed by the ground almonds and vanilla extract. When all the egg has been added mix in the flour.

5. Spread a spoonful of the lemon curd over the bases of each muffin case, followed by the filling until it reaches the top and smooth with the back of a spoon. Sprinkle over the flaked almonds and bake in the oven for 15-20 minutes depending on your oven until golden brown on top. Once cool, remove from the tray and dust with a little icing sugar.

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