Lemon and Ginger Bakewell Tart

Historically made with raspberry jam and slivered almonds, and occasionally stewed fruit like apples – Here I’ve spiced it up with lemon curd and ginger for a real zing and lovely tartness. A nice tart tart – a bit like me really!

Prep Time: 15 minutes + chilling time

Cook time: 20 minutes

Serves: 6


Flour for dusting
1 sheet sweet shortcrust pastry, defrosted
100 g butter, room temperature
100 g caster sugar
zest 2 lemons
2 eggs
85 g ground almonds
25 g flour
1 tsp ground ginger
6 tbsp lemon curd
25 g sliced almonds


Pre heat oven to 180°C. Lightly grease a loose-bottomed tart tin.

Dust your bench and roll out your pastry to about 3mm thickness and gently work into your tart tin. Trim off any excess. Prick the bottom and chill for at least 15 mins, until ready to use.

In a mixer or large bowl, beat together the butter, caster sugar and lemon zest until pale, light and fluffy. Sieve together the ground almonds, flour and ginger. Alternately add one egg then a spoonful of almonds and flour, beat well until both eggs and all the almonds have been combined.

Remove the pastry case from the fridge, spread with lemon curd and spoon over the almond sponge mix, spread to a nice even layer. Scatter with sliced almonds, pop on a tray and bake for 15 – 20 minutes until nice and golden.

Allow to cool slightly, remove from the tin, dust with icing sugar and devour!

Serve with hot, thick custard.