Citrus & marzipan Bakewell tart

Swap cherry for tangy lemon and lime for a zingy spin on this classic almond pie with sponge filling and layer of fruity curd

  • Prep:45 mins
    Cook:55 mins
    plus chilling
  • More effort

Nutrition per serving

  • kcal 634
  • fat 28g
  • saturates 11g
  • carbs 92g
  • sugars 62g
  • fibre 2g
  • protein 6g
  • salt 0.8g


  • 375g pack sweet shortcrust pastry
  • jar of lemon curd
  • 280g icing sugar
  • juice 1 lemon
  • 100g very soft butter
  • 100g golden caster sugar
  • 50g ground almonds
  • 50g self-raising flour, plus a little extra for dusting
  • ¼ tsp almond extract
  • 2 medium eggs, beaten
  • 25g chopped candied peel
  • zest 1 lemon
  • zest ½ orange
  • 50g block marzipan


  1. Roll out the pastry on a lightly floured surface to line a 12 x 35cm loose-bottomed tart tin. Press any overhanging pastry back over the outside of the tin (you can trim after baking). Prick the base all over with a fork and chill for 30 mins. Heat oven to 200C/180C fan/gas 6.

  2. Bake the pastry for 15 mins until just cooked but not coloured. Lower the heat to 180C/160C fan/gas 4. Make the sponge mixture by beating the butter, sugar, ground almonds, flour, almond extract and eggs together with an electric whisk until well mixed. Tip in the candied peel and zests, then coarsely grate in the marzipan – the best way to do this is to keep dipping the end of the block in flour to stop it getting sticky, and stir into the mix every now and then to stop it all clumping back together. Give everything a good stir.

  3. Spoon 3 tbsp of the lemon curd into a disposable piping bag or a small food bag. Spread the rest of the lemon curd over the base of the tart, then spoon over the sponge mixture and spread evenly. Bake for 35-40 mins until golden and firm. Cool completely in the tin.

  4. Sift the icing sugar into a bowl and stir in enough of the lemon juice to get a smooth, thick but still runny icing. Spread all over the top of the tart and wiggle the tin to help it smooth. Snip off the tip of the bag of reserved lemon curd. Pipe lines horizontally across the length of the tin, then use the end of a cocktail stick or skewer to drag lines down the length of the tin to ‘feather’ the lemon curd into the icing. Will keep well for up to 5 days in the tin covered with cling film, or sliced in an airtight container.

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