Then use the end of a cocktail stick or skewer to drag lines from the centre to the edge of the tart, this gives you a pretty spiders web effect. I cut the hole too big on this tart and only got 3 rings of lemon curd. The smaller the hole in the piping bag the better decorative effect you will get. Put 3 tablespoons of lemon curd into a piping bag and pipe rings on top of the icing. Spread the icing evenly over the top of the tart. Once cooled sift the icing sugar into a bowl and then slowly add the lemon juice until the icing is smooth and runny. Remove from oven and leave it in the tin until it cools completely. Return to the oven and bake for 35-40 minutes. Spread the 3 tablespoons of lemon curd over the pastry case base, followed by the sponge mix.
Once the pastry case has baked, removed from oven and turn the oven down to 160c. Once every thing is mixed together slowly add the grated marzipan, this ensures it doesn’t clump together and is evenly spread through the mixture. Mix together all the sponge ingredients except the marzipan and lemon curd. Whilst the pastry case is baking make the sponge for the filling. Line the tin and prick the base with a fork. When it has chilled remove the cling film and roll out on a floured surface to a thickness just less than a £1 coin. Wrap in cling film and pop it into the fridge for 10-15 minutes. When the tart is cool make a thick paste with the icing sugar and a little boiling water and cover the top. Bake in the pre-heated oven for 25-30 minutes. Beat together all the remaining filling ingredients and spoon into the mould gently covering the curd. Once a ball has formed, remove from the food processor and with your hands roll it into a tight ball. I want plenty of lemon flavour and put a third to half a jar of curd in the base. You might not need all the water so go carefully. Leave turned on and slowly add the water until the pastry forms a ball.
Lemon curd bakewell tart full#
To make the pastry put the flour, butter and sugar in a food processor and mix on full power until crumbly. To make this tart you’ll need a 10 inch loose bottomed tart tin. Recipe takes you through a step by step guide to the perfect shortcrust pastry which you can then use in other recipes.ħ5g grated marzipan (pop the block in the freezer before grating) This Lemon and Marzipan Tart satisfies both of these loves. Icing sugar – perfect for decorating and adding an additional sweetness to the tart.As much as I love Bakewell Tart I also love something with a burst of citrus on your tongue.Fresh cherries – are the hero of this recipe, look for good quality juicy ones from farmers markets.Flaked almonds – (optional) purely for decoration.– Vanilla recommendations: pure vanilla extract or vanilla paste or vanilla pods. Pure vanilla extract or paste – adds flavour and enhances the other ingredient flavours.Plain or all-purpose flour – just a little used in the frangipane for stability when it rises.Ground almonds – help give this filling a lighter texture than using only flour.Make sure they are at room temperature before you start.
And for this recipe the butter should be soft so remove it from the fridge at least an hour before you intend to start baking.
Lemon curd bakewell tart free#
I use a good quality salted butter for most of my baking as it intensifies the flavours, but feel free to use unsalted if you prefer, keeping in mind that good quality makes all the difference in taste. Butter – adds structure and a rich butter flavour to the frangipane filling.Sweet short pastry – is perfect and if you have the time well worth making your own or alternatively, you can use shop bought if you prefer.
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