Lemon and almond tarts
- Preparation and cooking time
- Total time
- A little effort
- Makes 6
Skip to ingredients
- 350g ready-made sweet pastry
- 100g butterat room temperature
- 100g golden caster sugar
- 2 lemonszested
- 2 eggs
- 75g ground almonds
- 25g plain flour
- 6 tbsp lemon curd
- 25g flaked almonds
- for dusting icing sugar
- to serve (optional) icing sugar
Nutrition:
- kcal665
- fat44.1g
- saturates16.1g
- carbs61.4g
- fibre2.5g
- protein9.4g
- salt0.66g
Method
step 1
Heat the oven to 200c/180c fan/gas 6. line six 10cm × 2cm loose-bottomed tartlet tins with the pastry, trim any excess and chill.
step 2
To make the frangipane, beat the butter, sugar and zest until creamy. Add the eggs one by one with a spoonful of the ground almonds. Mix in the remaining ground almonds and flour, Spread lemon curd over the tart bases and spoon the frangipane on top. Scatter over the flaked almonds, sit on a baking tray and bake for 25-30 minutes or until the sponge is golden and puffed. Remove from the tins and serve warm dusted with icing sugar and cream if you like.
