Apart from the honey butter birthday cake, the other dessert I made for Lucy’s birthday were these lemon bakewell slices by Scrummy Lane. Admittedly, I had some anxiety about making these, and even had some back-up cupcakes in mind, because shortcrust pastry is not my strong suit. But, they turned out amazingly! I would definitely make them again.
The pastry is sweet, firm, and citrusy, and pairs well with the frangipane and lemon curd. If you find traditional bakewell tarts a bit too sweet, lemon flavour is a great alternative. These little treats also stored well in the fridge for up to a week.
I am tempted to try to make them with lime and coconut at some point!
200g. plain flour
85g. cold butter, chopped into small pieces
50g. icing sugar
zest of 1 lemon
1 egg yolk plus 1 tbsp. water
For the other layers
100g. butter at room temperature
100g. caster sugar
zest of 2 lemons
85g. ground almonds
25g. plain flour
2 1/2 tbsp. lemon curd (I used more)
25g. flaked almonds
This recipe called for a 20x20cm baking tin, but I only had a rectangular one. It worked just as well, and I was able to make two mini bakewell tarts with the excess ingredients, you know, for taste tests pre-party.
In a large bowl, quickly rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Stir in the icing sugar and lemon zest, then add the egg yolk and tablespoon of water, mixing lightly. Bring the dough together with your hands. Wrap in plastic and chill (I chilled it for 1 hour).
Pre-heat the oven to 180C. Line a baking tin with baking paper and grease.
Roll out the chilled pasty so that it is slightly larger than the baking tin, then place the tin on top and cut around it with a sharp knife. Use this pastry to line the bottom of the tin, making sure you push it right into the corners. Bake for 10 minutes.
*I used a fork to put holes in the pastry (as you would do for shortbread), and I baked it for 11 minutes.
Meanwhile, make your filling. Beat together the butter, sugar, and lemon zest with an electric mixer until light and creamy. Gradually add the eggs and ground almonds, then stir in the remaining ground almonds and the flour.
Roughly spread the lemon curd over the pastry base (without going right to the edge), then top with the frangipane and smooth down with a rubber spatula. Scatter over the flaked almonds and bake for about 20 minutes, until it is golden (check at 15 minutes).
I added a dusting of icing sugar for an extra sweet touch!
When cool, cut into slices and store in the fridge.