Lemon Curd Blossom Tartlets

Wednesday 26th April

Looking for a simple and tasty little recipe for the weekend? These bite-size lemon curd blossom tartlets are sunny and fun and would be ideal for picnics and afternoon tea.

Recipe by Adele Duthie

You will need

Lemon curd

  • 100g (3½oz) unsalted butter
  • 4 lemons, juice and finely grated zest
  • 200g (7oz) caster sugar
  • 3 eggs and 1 egg yolk

Sweet shortcrust pastry

  • 250g (8¾oz) plain flour
  • 60g (2oz) icing sugar, plus more for dusting
  • 125g (4½oz) unsalted butter, chilled and cut into cubes
  • 1 egg
  • 10cm (4”) flower cookie cutter
  • 24-hole mini tart tin

Makes 12

Lemon curd

  1. Place the butter, lemon zest, lemon juice and sugar in a bowl over a pan of gently simmering water, ensuring the bowl does not touch the water underneath.
  2. Stir the mixture occasionally with a whisk until the butter has melted.
  3. Beat the eggs and egg yolk gently then sieve them into the lemon mixture. Stir the curd regularly with a whisk for about 10 minutes until the mixture thickens.
  4. Set the curd aside to cool, stirring occasionally.

Pastry

  1. Sift the flour and icing sugar into a bowl then rub in the chilled, cubed butter until the mixture resembles fine breadcrumbs.
  2. Beat the egg and pour it into the mixture along with 1tsp of cold water. Bring the pastry together using a spatula and your hands. If it is still crumbly, add another teaspoon of cold water to bind it. Be careful not to overwork the pastry at this stage.
  3. Pat the pastry into a round, wrap it in cling film and place it in the fridge to chill for an hour.
  4. Roll out the chilled dough to a 4mm (3/16”) thickness and cut out a flower shape using the 10cm (4”) flower cutter.
  5. Push the centre of the flower into the first well of the mini cake tin. Use your fingers to spread the petals out over the area surrounding the well, pushing them together to bind them.
  6. Repeat steps 4–5 to fill alternate wells of the mini cake pan and create 12 tart cases then transfer to the fridge to chill for one hour.
  7. Preheat the oven to 160˚C (325˚F/gas mark 3).
  8. Fill each tart case with 1 heaped teaspoon of lemon curd, being careful not to get any on the pastry petals as it may burn.
  9. Bake the tarts for 10–12 minutes until the pastry is golden brown then leave the tarts to cool in the tin.
  10. Carefully turn out the tarts, using a teaspoon to lift them if necessary, and dust with icing sugar before serving.