Lemon Bakewell Tarts

You can get ahead by making the pastry, curd and frangipane the day before and storing in the fridge.

To make the pastry:
Add the flour and salt to the bowl of a food processor fitted with the blade then add the chilled butter and blitz for a few seconds until the mixture resembles fine breadcrumbs. With the motor running then pour the egg and water mix in a thin steady stream and allow the machine to bring the dough together to a smooth ball. Take from the machine and wrap in a beeswax wrap or greaseproof paper and chill for at least half an hour.

To make the lemon curd.
In a medium sized saucepan and off the heat beat the eggs then add the sugar, butter, lemon zest and juice. Place over a low heat and with a small hand held whisk stir all the time until the butter melts. It is important to keep stirring otherwise the whites of the eggs will cook and leave white bits in the curd (doesn’t affect the taste but doesn’t look as good as it should). Keep stirring and the curd will start to thicken, remain smooth and yellow – then at that point, take from the heat and transfer to a bowl or a warmed jar with a lid. Set aside and leave to cool.

To make the frangipane filling:
Place all the ingredients into a medium sized bowl and bring together with a hand held whisk. This will take just 2-3 minutes until the batter is smooth. Set aside.

When ready to bake – divide the pastry dough into two and roll out between two sheets of plastic. The inserts from cereal packets are perfect for this. Using a 9cm cutter cut out six rounds from each piece of dough and line the 12 holes of the muffin tin. Re-roll trimmings if necessary.  I find it handy to use the end of my rolling pin to gently ease the pastry cut outs into the base of the tin without making holes or rips. Once the tin is lined, pop it into the fridge so that the dough firms up and the oven preheats.
The pastry needs to be baked blind so once the oven has reached a temperature of 190 degrees c (fan assisted) take the tin from the fridge and line each cup with a paper bun case and fill each case with lentils or rice. The paper cases and lentils can be reused over and over.

Bake the cases blind for 10 minutes or until you can see the pastry edges are a golden colour. Take from the oven and whilst still hot lift each pastry shell out of the muffin tin by holding onto the paper and transfer to the baking sheet. This has to be done whilst the pastry is warm – once cool the pastry will release from the paper.

Once the shells are on the sheet carefully remove the paper and lentils. Reduce the oven temperature to 170 degrees c (fan assisted)

Add a level tsp lemon curd to the base of each pastry shell then add 1-2 tbsp. frangipane or sufficient to come almost to the top of the pastry shell.
Transfer the tarts to the oven and bake for 18-20 minutes. The tarts need to be risen, only slightly coloured and firm to the touch. Take from the oven and leave to cool.

To make the icing – place the sugar in a small bowl then add a little lemon – one teaspoon at a time and mix until you achieve a very thick but still runny icing.
Each tart should take one teaspoon icing and I use the back of a teaspoon to smooth it to the edge of the pastry.
Before it sets – sprinkle over a few yellow sprinkles or my lemon zest crumb.