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lemon drizzle bakewell tart
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Lemon Drizzle Bakewell Tart

This lemon drizzle Bakewell tart is a twist on a classic! Inside a crisp pastry case, there's raspberry jam, frangipane & a zingy lemon icing.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: English
Servings: 10 People
Author: Ben Racey

Equipment

  • Mixing Bowl
  • 9" Tart Tin
  • Ceramic Baking Beans
  • Stand Mixer
  • Palette Knife

Ingredients

Pastry

  • 250 g Plain Flour
  • 80 g Icing Sugar
  • ½ tsp Table Salt
  • 150 g Unsalted Butter
  • 30 g Egg Yolks
  • 1 tsp Vanilla Paste
  • 1 Egg Yolk Beaten, For Blind Baking

Filling

  • 3 tbsp Raspberry Jam Seedless
  • 140 g Caster Sugar
  • 3 Lemons, Zested
  • 140 g Unsalted Butter Softened
  • 2 Eggs
  • 1 Egg Yolk
  • 140 g Ground Almonds
  • 55 g Plain Flour Sifted
  • ¼ tsp Table Salt
  • 1 tsp Almond Extract

Lemon Syrup

  • 2 Lemons, Juiced
  • 75 g Caster Sugar

Icing

  • 1 Lemon, Juiced
  • 100 g Icing Sugar Sifted

Instructions

Pastry

  • Sift the flour, icing sugar & salt into a large mixing bowl.
  • Add the butter into the flour then rub in with your fingers until the mix resembles breadcrumbs with some large pieces of butter still visible.
  • Stir together the 30g of egg yolks & the vanilla then add to the flour.
  • Mix together until the pastry starts to come together then tip out onto a clean worksurface & gently knead until you have a smooth dough (be careful not to overwork).
    Flatten into a disc, wrap in clingfilm & chill in the fridge for at least 2 hours.
  • Next, place the chilled pastry onto a lightly floured worksurface & roll out to a thickness of 3mm-4mm.
    Pick the pastry up using a rolling pin, drape over the tart tin & carefully mould into the tin. Using some of the overhanging pastry, rolled into a ball to press the pastry into the sides of the tin works best.
  • Roll your rolling pin across the top of the tin to trim the pastry case then prick the base with a fork. Chill in the fridge for a minimum of 1 hour but overnight is best.
  • Preheat an oven to 170°c/150°c fan (340°f/300°f).
  • Make a large cartouche out of baking parchment, scrunch it up then place inside your pastry case. Fill the parchment with baking beans then bake in the preheated oven for 15-20 minutes or until the top of the pastry case is starting to turn golden brown & the edges have set.
  • Remove the baking beans & parchment & return the case to the oven & cook until the case is a light golden brown all over, roughly 5-10 minutes.
  • Brush the base of the cooked case with the beaten egg yolk & cook for another 2-3 minutes – this will seal any holes in the pastry & prevents the filling from leaking.
  • Remove the pastry case from the oven & set aside while you make the filling.

The Filling

  • Turn the oven temperature up to 180°c/160°c fan (355°f/320°f).
  • Gently warm the raspberry jam up in a microwave to soften slightly then stir until smooth. Set aside whilst you make the frangipane.
  • Weigh the sugar into the bowl of a stand mixer, add in the lemon zest then massage together. This releases the oils from the zest, improving the flavour!
  • Add in the softened butter then beat until light & pale. This will take around 2-3 minutes on a medium speed.
  • With the mixer still running, gradually beat in the eggs & yolk.
  • Next, add in the ground almonds, flour, salt & almond extract then mix on a low speed until combined.
  • Time to assemble the tart.
    First, add the jam into the pastry case & spread out into an even layer.
  • Spoon the frangipane on top of the jam then smooth over with a palette knife.
  • Bake the tart for 25-30 minutes or until the the frangipane is golden brown & set.

Lemon Syrup

  • Whilst the tart is baking, make the lemon syrup.
    To do this, first, juice the lemons then weigh out 75g of liquid.
  • Add the juice into a small saucepan with the sugar then place over a medium heat.
  • Cook until the sugar has dissolved then boil for 1-2 minutes or until reduced slightly. Set aside until the tart has finished baking.
  • When the tart is cooked, brush the top of the frangipane with the syrup (use all of it!) then leave to cool completely.

Lemon Icing

  • Sift the icing sugar into a bowl then whisk in enough lemon juice to make a smooth, runny icing.
  • Brush a third of the icing onto the top of the tart then place in the fridge & leave to set (this will take around 20-30 minutes).
  • Once set, brush another layer of icing onto the tart then return to the fridge to set.
  • Brush on the remaining icing then leave the tart in the fridge for at least 2 hours before portioning.

Portioning & Serving

  • Remove the tart from the tin then transfer to a chopping board.
  • Using a sharp serrated knife, cut the tart into 10 portions then leave to warm to room temperature before serving.
    Alternatively, store the tart in the fridge for up to 3 days. But make sure to warm the tart up to room temperature before serving!

Notes

If using an Aga, blind bake the pastry in the baking oven on the bottom set of runners. Cook the filling in the baking oven on the shelf above.
Kept in the fridge, this tart will keep for 2-3 days.
If you haven't got any almond extract, feel free to leave it out. The tart will still taste great!
For best results, make sure to let the tart warm up to room temperature before serving.
Instead of raspberry jam, cherry or strawberry can also be used.