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Citrus and Marzipan Bakewell Tart

Oh boy, are you going to be happy with us today . . . this little tart is completely divine!!! Picture this: a layer of crispy pastry, a layer of silky, tangy lemon curd, a layer of almond-scented sponge cake, a layer of sweet, lemon-infused icing, and yellow ribbons of a bit more lemon curd. ‘Nuff said — this is a simply stunning dessert!

Citrus and Marzipan Bakewell Tart

shortcrust pastry
4 oz. very soft butter
4 oz. golden caster sugar (½ cup)
2 oz. ground almonds (½ cup)
2 oz. self-rising flour (scant ½ cup)
½ tsp. almond extract
2 medium eggs, beaten
1 oz. chopped candied peel (optional)
zest of 1 lemon
zest of 1 orange
2 oz. marzipan, broken up into bits
jar of lemon curd (or about 1 cup)
10 oz. confectioner’s sugar (2 cups)
juice of 1 lemon

Roll the pastry on a lightly floured surface to line a 4 x 13″ loose-bottomed tart tin. Trim the edges and prick all over with a fork. Chill for 30 minutes.

Heat the oven to 400°F. Bake the pastry for 12-15 minutes, until just cooked but not colored. Lower the heat to 350°F.

Make the sponge by beating together the butter, sugar, ground almonds, flour, almond extract, and eggs with an electric mixer. Tip in the candied peel (if using) and zests. Stir in the marzipan in batches, so it wouldn’t clump back together.

Spoon 3 tbs. of lemon curd into a pastry bag or small disposable baggie, then spread the remainder evenly over the baked pastry. Spread the sponge mixture over and smooth out. Bake for 35-40 minutes, or until golden and firm. Let cool completely in the tin.

Sift the confectioner’s sugar into a bowl and add enough lemon juice to get a smooth, thick icing. Spread over the cooled tart. Snip off the end of the bag of reserved lemon curd and pipe lines horizontally across the length of the tart, then using a tooth pick or skewer, drag lines down the length to create a feather of the lemon curd.



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