Lemon Curd Bakewell

Method

To make and cook the pastry

1. Sieve the flour into a bowl, then rub in the butter, followed by a pinch of salt.
2. Add the egg yolk and water, and mix until a dough is formed.
3. Roll the dough out on a lightly floured surface so that it will line a 25cm tart tin (a loose-based tin is preferable).
4. Refrigerate for 30 minutes.
5. Heat the oven to 180°C.
6. Blind bake the pastry case for 15 minutes by placing a sheet of parchment paper over some baking beans that sit on top of the pastry.
7. Remove the parchment paper and baking beans and cook for a further 10 minutes, or until the pastry is dry and light gold in colour.
8. Remove from the oven and leave to cool.

To make the filling

1. Beat the sugar and butter together until light and airy.
2. Add the eggs one at a time, followed by the flour, then fold in the almonds and almond extract.
3. Spread the lemon curd over the base of the pastry case, then pipe the almond filling on top to avoid lemon curd mixing with the filling.
4. Bake the tart for 40 to 45 minutes at 180°C, until the frangipane is firm and golden on top.
5. Cool before icing.

To make the icing

1. Sieve the icing sugar into a bowl, mix in the almond paste and add the water – tablespoon by tablespoon – until a smooth paste is formed.
2. Place three tablespoons into a spare bowl and add a little yellow food colouring – enough to make a lemon-yellow icing. Spoon this yellow icing into a small piping bag with a plain nozzle (or no nozzle and snip the end).
3. Spoon the white icing on top of the tart, spreading all over to form a smooth surface.
4. Pipe parallel lines of yellow icing over the white icing, then drag a cocktail stick through the lines to create a feathered effect.
5. Leave it to set, and enjoy.

Recipe taken from A Taste of the West Country. To purchase your copy visit: wemakemagazines.co.uk/shop/