For me, the British Bakewell tart rules supreme over all other desserts. I’m not talking about the royal-icing, cherry on the top Mr Kipling sort, but the homemade delicious frangipane sort. This recipe is an adaptation on the classic Cherry Bakewell, with a tart lemon curd lining the bottom of the pastry, and a lemon scented almond filling. This gives the recipe a sunny transformation, perfect for these lovely spring days we’ve been having (in Brighton at least).
Here, I present the recipe for 8 mini tartlets (~ 8cm across). Small isn’t something I normally do but I’ve been inspired by the patisserie artists on the new Great British Bake Off- Creme de le Creme. If you want, this recipe could easily be converted into one large Bakewell tart- Please see my earlier recipe for quantities.
~ 8 individual tarts
For the pastry
300g plain flour
25g ground almonds
175g unsalted butter
~ 7 tablespoons water
For the filling
lemon curd (~ 8 tablespoons)
zest of 2 lemons
250g ground almonds
100g golden caster sugar
~ 24 raspberries to decorate
- Firstly, grease the tart tins. This is quite fiddly when using mini fluted cases, so I melted the butter and then used a pastry coat to paint a light coat over the inside of them. Finish with a dusting of flour.
- To make the pastry start by cubing the butter, which should be chilled. Measure out the flour and rub this into the butter using the tips of your fingers until the mixture resembles fine breadcrumbs. Ideally you want no identifiable lumps of butter left. This can take a while so find something to entertain you whilst you do it. Alternatively, use a food processor and it’ll be ready in seconds, but that is much less therapeutic. Once ready, mix in the ground almonds.
- Break an egg into the dry pastry mix and mix in to incorporate. Add the water a spoon at a time and bring the pastry into a solid lump of dough with your hands. You may need to use a bit of judgement- you don’t want the pastry to be flaky, but you also don’t want it to be wet. If you go overboard with the water, just add more flour.
- Wrap and leave to chill in the fridge for 30 minutes.
- Preheat the oven to 200•C.
- To make the frangipane filling, cream together 150g of slightly softened butter and 100g of caster sugar until light and fluffy.
- Alternate between adding some of the ground almonds, followed by an egg, until both of these ingredients are all incorporated. You should have a relatively firm mix at the end, but you may want to add just a splash of milk to loosen it up at the end.
- Add the zest of 2 lemons.
- Roll out the pastry on a lightly floured surface until it is about 3mm thick. Cut out the mini tart cases using a large cookie cutter. If you don’t have one big enough, make yourself a quick cardboard template to cut round. Drop the pastry gently into the tart tins and push into the base and sides using a spare bit of pastry dough.
- Line each pastry case with baking parchment and some baking beads (or dried lentils/ rice). Blind bake for 10-15 minutes.
- Following the blind bake, reduce the temperature to 180•C. Spoon a dollop of lemon curd onto the base of each pastry case and spread evenly. Drop frangipane on top of this, being careful not to squish the curd to the surface. Finally top with raspberries, pushing them into the frangipane slightly.
- Bake for 20 minutes.
- Once cool, remove from their case and dust with icing sugar.