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citrus + marzipan bakewell tart

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375g sweet shortcrust pastry
jar of lemon curd
280g icing sugar
juice 1 lemon

For the sponge

100g very soft butter
100g golden caster sugar
50g ground almonds
50g self-raising flour, plus a little extra for dusting
¼ tsp almond extract
2 medium eggs, beaten
25g chopped candied peel
zest 1 lemon
zest ½ orange
50g block marzipan

serves 8

1. Roll out the pastry and press into a 12 x 35cm loose-bottomed tart tin. Prick the base all over with a fork and chill for 30 mins. Heat oven to 200C.
2. Bake the pastry for 15 mins until just cooked and sandy coloured. Lower the heat to 180C. Make the sponge mixture by beating the butter and sugar until light and fluffy. You can do this with an electric mixer. Then add the ground almonds, flour, almond extract and eggs beat until well mixed. Tip in the candied peel and zests, then coarsely grate in the marzipan and stir into the mix every now and then to stop it all clumping back together. Give everything a good stir.
3. Spoon 3 tbsp of the lemon curd into a disposable piping bag. Spread the rest of the lemon curd over the base of the tart, then spoon over the sponge mixture and spread evenly. Bake for 35-40 mins until golden and firm. Cool completely in the tin.
4. Sift the icing sugar into a bowl and stir in enough of the lemon juice to get a smooth, thick but slightly runny icing.
5. Spread all over the top of the tart and wiggle the tin to help it smooth. Snip off the tip of the bag of reserved lemon curd. Pipe lines horizontally across the length of the tin, then use the end of a cocktail stick or skewer to drag lines down the length of the tin to feather the lemon curd into the icing. It seems harder than it really is!

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