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This Lemon and Blueberry Bakewell Tart twists up a classic. Start with a classic pastry base – I provide a recipe but shop bought is also fine. Then you top the pastry base with a good amount of lemon curd – again, shop bought is fine! Next, a thick frangipane made with lots of ground almonds and blueberries is spread over the top. Finally, you just bake and glaze for a fruity and light slice of heaven!
The trick to great pastry is to handle it as little as possible, and keep it cold. It then goes in for a ‘blind bake’ meaning the pastry gets baked for about 15 minutes without the filling. This ensures that the pastry stays crisp and flaky, with no ‘soggy bottom’. The frangipane is simple, so don’t panic if it looks like it has split, just stay with it!
I really recommend a good loose bottomed tin for this (just like this), and just spritz it with a little spray oil or butter before adding the pastry. I also suggest a stand mixer or high powered electric mixer to cream the butter and sugar, as we want it to be really light and fluffy (this is one of my favourites). This is one of those recipes that may look long, but is really so easy and so delicious!
This Lemon and Blueberry Bakewell Tart is a great bake for so many occasions, with just the right amount of nostalgia to please everyone. For more sweet pastry treats, check out these Mini Scottish Coconut and Jam Tarts or this Chocolate and Salted Caramel Tart. For videos and baking inspiration, head on over to my Instagram.
Lemon and Blueberry Bakewell Tart
Ingredients
For the Pastry (makes about 325g)
- 100 g Butter Cold, Cubed
- 220 g Plain Flour
- 3 tsp Water Cold
For the Fragipane/Tart
- 200 g Lemon Curd
- 175 g Butter Softened
- 175 g Granulated Sugar
- 3 Medium Eggs
- 1 tsp Almond Extract
- 175 g Ground Almonds
- 1 tbsp Lemon Zest
- 150 g Blueberries
- 1 tbsp Plain Flour
- Handful Flaked Almonds
For the Glaze
- 6 tbsp Icing Sugar
- 1 tbsp Milk
Instructions
- Start by making the pastry, if making your own. Add the butter to the flour and rub with your fingertips until the texture resembles breadcrumbs (alternatively, this can be done in a food processor). At this stage, add in the water until a dough forms. Wrap and chill in the fridge for 15 minutes.
- Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 23cm loose bottomed tart tin with oil/butter.
- Roll the pastry to about 1-2 cm thick, enough to cover the tin. Press to the edges and cut off any excess around the edges. Bake Blind: Place a circle of greaseproof paper on top of the pastry – enough to go up the sides. Add in baking beans/uncooked rice so that the base is entirely covered and weighed down. Bake for 10 minutes, before removing the paper/beans/rice, then bake for a further 5-10 minutes, until the pastry is just cooked and lightly golden.
- Once the pastry has cooled a little (at least 15 minutes), spread over the lemon curd.
- Make the frangipane by first mixing the butter and sugar on high with an electric mixer for 3-5 minutes – until light and fluffy.
- Add in the eggs and almond extract. Then gently fold in the ground almonds and lemon zest. At this stage coat the blueberries in a little flour (to stop them sinking), and gently fold into the batter.
- Pour this batter over the lemon curd covered pastry base. Sprinkle over some flaked almonds and bake the entire thing for 35-40 minutes, until golden on top. Let cool on a wire rack.
- If using, make the glaze once the tart has cooled by combining the icing sugar and milk and drizzling over. Slice and serve.
