Lemon bakewell tarts

• butter↗85g g

  at room temperature

• lemon zest
• icing sugar↗50g g
• egg yolk↗1
• plain flour↗200g g

  plus extra for dusting

• lemon zest
• butter↗100g g

  at room temperature

• caster sugar↗100g g
• large eggs↗2
• ground almond↗85g g
• plain flour↗25g g
• lemon marmalade (see recipe below) or lemon curd↗6 tbsp tbsp
• flaked almond↗25g g
• icing sugar↗

  for dusting

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. 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. Mix in the egg yolk with 1 tbsp water, then add in the flour until it’s just combined.

2. 2

   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.

3. 3

   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.

4. 4

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

5. 5

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