Place back in the oven for another 15 minutes or until fully baked. Bake for 15 minutes, then remove the weights and baking paper. Photo 8: Line the pastries with small pieces of baking paper and fill with baking beads, beans or rice.Preheat your oven on 160'C/325'F and place the pan in the freezer while it is preheating.Photo 7: Prick the bottom of the pastries with a fork then place back in the fridge for at leat 1 hour or up to 24 hours.Run a finger on the bottom and around the edges of the pan to remove any air-bubbles. Photo 6: Gently slide each pastry into the muffin pan.I used a regular Muffin Pan for this recipe, but you could also use a Mini muffin Pan to create some mini lemon tart bites. They should be at least the same width as the opening of the muffin pan holes. The larger the disk of pastry, the deeper the tartlets will be. Photo 5: Using a round or fluted Cookie Cutter, cut out small rounds of pastry.Place over a flat tray and leave in the fridge to rest and chill for at least an hour, or up to 24 hours. The pastry should be about 3 mm or 1/8 inch thick. Assemble the dough into a ball then roll between two sheets of baking paper.These tartlets are a go-to recipe for all parties, Holidays and gatherings! Ingredients You can enjoy them as is, finish with a Meringue to make Mini Lemon Meringue Tarts or make a larger Lemon Cud Tart version. Both the pastry and the curd can be made in advance and assembled on the day, which is always so handy. Just like my Mini Lemon Cheesecakes, they are packed with tangy lemon flavours. These Mini Lemon Tarts simply combine some homemade Mini Tartlet Shells made with a Pâte Sablée (French Shortcrust Pastry) and some Lemon Curd. They are also great for the Holidays and for afternoon tea! These Lemon Curd Tartlets are perfect if you are looking for a bite-size party dessert. This months chocolate challenge is hosted by Jane.Who doesn't love a good, tangy Lemon Tart? This classic French dessert is one of those recipes that everyone is always so happy to eat. I’ve also entered this recipe into the Tea Time Treats challenge organised by Karen at Lavender and Lovage and Jane at The Hedgecombers. I’ve entered this recipe into #CookBlogShare at Supergolden Bakes. I hope you enjoy making this wonderful tart from Mary Berry. I would definitely recommend this recipe, it’s relatively easy and the resulting tart looks quite special. As we were feeling a bit indulgent the tart was served with extra thick double cream, lovely. The Bakewell Tart was a huge success with all my family enjoying it. I’m so glad I did, there would not have been anywhere near enough jam otherwise. I decided to use 4 tablespoons of seedless raspberry jam and not the 1 tablespoon stated on the website. The frangipane was extremely moist and bursting with almond flavour. (Yes, I’m suffering from Great British Bake Off withdrawal symptoms). I was delighted with this Bakewell Tart and there wasn’t a soggy bottom in sight. I used Mary Berry’s Bakewell Tart recipe from The Great Comic Relief Bake Off, which I found on the BBC Food website. The Bakewell Pudding appears to have been created quite by accident, however whilst I was researching the story I found different versions of the pudding’s creation so rather than post something inaccurate I’ll leave it there. This quintessential English tart is believed to be derived from the Bakewell Pudding. Unless you have an aversion to almonds, this tart is a delight to eat. Finally, it’s finished off with sliced almonds and glacé icing. It’s baked in a shortcrust pastry base then filled with lots of raspberry jam and almond frangipane. Bakewell Tart is absolutely my favourite kind of tart.
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