Raspberry and lemon curd bakewelltartFor the pastry. if you want to make a delicious lemontart, make the same pastry without the almond essence, and make twice the amount of lemon curd
LemonTartServings. Stir in the lemon zest and the juice. It uses low fat creme fraiche instead of cream but none of the party guests could tell it was a healthier take on the tart
For Pastry week this week on Great British Bake Off the remaining bakers were challenged to make Danish pastries for the Signature round, a Bakewelltart for the Technical and filo pastry amuse-bouches for the showstopper
the juice of half a lemon. for the tart. Zest the lemons. Ingredients for the tart in CUPS. Add the lemon zest then add the condensed milk a little at a time
– half a lemon zest. Regarding the filling, as I didn’t have the original recipe, I looked around the internet for regular bakewelltarts but was unsatisfied with all of them (too little egg, too much sugar, flour
And, sadly, the more I heard these words, the more I started to believe them to the point that when our eldest son was born, we resigned ourselves to the idea that family and travel don’t mix
The BakewellTart is a classically English dessert with many faces. Originating from the Derbyshire Dales in the East Midlands, the tart is made from raspberry jam and almond sponge filling, completed with one of many possible toppings from almonds to fondant - some recipes will also include a glace cherry
Up until last year I wasn’t the biggest fan of bakewelltarts. I think the memory of an almond cake I ate once at school that contained a mouth-numbing amount of almond essence put me off cooking with my now-favourite nuts for a fair few years but after visiting Borough Market last year and trying one two – okay I can’t remember how many bites I tried but it was a lot – a bakewell cake on offer I was converted – and I’ve been loving Derbyshire for it’s delicious export ever since
This lemon meringue shortbread tart is very similar to these cute tartlets that I’ve made before. The stupidity of me can only blame my vicious craving over something lemony
LemonTart with a Surprise. The lemon curd in Suzanne’s recipe calls for Meyer lemons, but they are rarely seen in Europe, so I substituted regular lemon juice mixed with some orange juice – all freshly squeezed of course
Nic is using up her cupboard food this week in preparation for a holiday – She has produced some lovely Lemon Blueberry Greek Yogurt Muffins – Have a great holiday
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