Lemon and Blueberry Bakewell Tart Squares Recipe

Lemon and Blueberry Bakewell Tart Squares
I have a serious weakness for Bakewell Tarts, a classic British teatime treat. In fact, I love them so much, I developed an easier version of this classic treat, my Raspberry Bakewell Tart Squares. The recipe did so well on the blog – friends even posted photographs of their delicious versions on Facebook – I was keen to develop a variation or two. I love blueberries, so I decided to start there. Then I got to thinking about how well lemon goes with blueberries and before long, my Lemon and Blueberry Bakewell Tart Squares recipe was underway.

Lemon is a natural partner to blueberries, a bit of tart to their sweet goodness. I decided to use a traditional British ingredient, lemon curd. First mentioned in British cookery book in 1844 as a sort of savoury curd cheese made from lemon juice and cream, lemon curd now refers to a thick, sweet lemon conserve. You can buy lemon curd in the grocery store (it’s usually with the jams). Of course you can always make homemade lemon curd but you will lose the quick and easy element of this recipe! I also used lemon extract and lemon rind for a tasty trifecta of lemon flavour.

I dream of being the sort of person who has homemade pastry chilled and ready to roll in the fridge but so far, that just hasn’t happened. I use ready-made pastry in my Lemon and Blueberry Bakewell Tart for this very reason – the recipe is supposed to be low effort after all!

Lemon and Blueberry Bakewell Tart Squares
Lemon and Blueberry Bakewell Tart Squares are perfect on their own with a cup of tea or dress them up with some good vanilla ice cream and take them out for dessert.

Lemon and Blueberry Bakewell Tart Squares Recipe
Ingredients

1 sheet pastry to fit a 9 x 13 inch tart pan
1¼ cup ground almonds
¾ cup flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened, plus a little extra to grease the pan
1 cup granulated sugar
4 large eggs, at room temperature
the grated rind of one lemon
1½ teaspoons lemon extract
6 tablespoons lemon curd
½ cup fresh or frozen blueberries (frozen blueberries should be slightly thawed and drained or patted dry)
¼ cup flaked almonds

Directions

Preheat the oven to 375°F (180°C or 170°C for a fan oven). Lightly butter a 9 x 13 inch rectangular tart pan with a loose bottom.

Line the tart pan with the pastry, making sure it goes up the sides. Prick the bottom of the pastry with a fork several times and bake for 8 to 10 minute until it is just beginning to cook, without taking on any colour.

Remove the pastry from the oven and set aside to cool while you make the filling.

Mix the ground almonds, flour, baking powder and salt together in a medium bowl. Set aside.

Cream the butter and sugar in an electric mixer. Add the eggs one at a time, beating after each addition and scraping down the bowl as necessary. Beat in the lemon rind and lemon extract.

With the electric mixer on low, add the ground almond and flour mixture spoonful by spoonful. Beat for a minute or so until smooth.

To assemble the tart, carefully spread the lemon curd over the bottom of the cooled pastry and scatter the blueberries over top. Dollop the filling mixture in medium size spoonfuls over top of the blueberries and spread gently to cover them. Be sure to take the mixture right up the edges of the pastry. Scatter with the flaked almonds.

Bake in the oven for 25 to 30 minutes, watching carefully so the tart does not over brown. The filling is cooked when it bounces back when lightly pressed with your finger.

Remove from the oven and cool completely before cutting into squares to serve.

Lemon and Blueberry Bakewell Tart Squares
 
Author:
Ingredients
  • 1 sheet shortcrust pastry to fill a 9 x 13 inch tart pan (or use homemade pastry)
  • 1¼ cup ground almonds
  • ¾ cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened, plus extra to grease the pan
  • 1 cup granulated sugar
  • 4 large eggs at room temperature
  • grated rind of one lemon
  • 1½ teaspoons lemon extract
  • 6 tablespoons lemon curd
  • ½ cup fresh or frozen blueberries (frozen blueberries should be slightly thawed and drained or patted dry)
  • ¼ cup flaked almonds
Instructions
  1. Preheat the oven to 375°F (180°C or 170°C for a fan oven).
  2. Lightly butter a 9 x 13 inch rectangular tart pan with a loose bottom.
  3. Line the pan with the pastry, making sure it goes up the sides. Prick the pastry with a fork several times and bake for 8 to 10 minutes or until it is just beginning to cook without taking on any colour.
  4. Remove the pastry from the oven and set aside to cool.
  5. Mix the ground almonds, flour, baking powder and salt together in a medium bowl. Set aside.
  6. Cream the butter and sugar in an electric mixer.
  7. Add the eggs, one at a time, beating after each addition and scraping down the bowl as necessary.
  8. Beat in the lemon rind and lemon extract.
  9. With the electric mixer on low, add the ground almond and flour mixture spoonful by spoonful. Beat the mixture for a minute or two until smooth.
  10. To assemble the tart, spread the lemon curd over the bottom of the pastry using a pastry brush and top with the blueberries.
  11. Dollop the cake mixture in medium size spoonfuls over top of the blueberries and gently spread it to cover them, right up to the edges of the pastry.
  12. Scatter with the flaked almonds and bake for 25 to 30 minutes (watching carefully so that it doesn't go too brown). The tart is cooked when the filling bounces back when lightly pressed with your finger.
  13. Remove from the oven and cool completely before cutting in squares to serve.

More Tart Recipes

Rustic Pear Tart

Raspberry Almond Tart

 

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Article by April Harris

April has written 1218 great articles for us.
April is a food, lifestyle and travel writer who lives in Berkshire, England. She shares inspiration, tips and trends for anyone who loves food, cooking, entertaining, fashion, travel and the finer things in life at her blog, AprilJHarris.com.
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Comments

  1. Can’t wait to try this! Your recipes are ALWAYS a hit in my house!

  2. April. let me tell you that I have been introduced to bakewell through your lovely blog. A couple of days back, I threw a party at home and made your delicious bakewell tart(the one with raspberry and jam). The cake received rave reviews. And here is something new on my do list ; your Lemon and Blueberry Bakewell Tart Squares look so good.Thank you for sharing your wonderful creations with the world. I so much love and trust your recipes. Have a lovely weekend. Hadia

    • Oh Hadia, what a lovely compliment! Thank you so much! I’m so glad you and your guests enjoyed the Raspberry Bakewell Tart. If you have any photographs please do share them on my Facebook page. I love it when people make and enjoy my recipes! I hope you enjoy the Lemon and Bakewell Tart Squares just as much 🙂 Have a wonderful week!

  3. April, this lemon blueberry bakewell tart looks delicious love to try it

  4. I am not familiar with Bakewell. I really like a tart and lemon and blueberry are such a natural together. I am sure these are delicious.

  5. The lemon & blueberry are perfect together! These sound so lovely and look fresh and delicious – pinning!

  6. Hello Spring! Where are my summer vibes? Yes they are here! 🙂

  7. I have to tell you I so enjoyed reading this post! I love to learn the history behind food and you did that for me. The recipes sounds so so good.

  8. These look wonderful! Perfect with afternoon coffee!

  9. This would taste so good with a cup of tea x

  10. These look so beautiful, I would love to try this with a dollop of clotted cream.

  11. This sounds great April! Do you know if it would be freezable?

    • Thank you, Richard. I have never frozen it so can’t say for sure, but there is no reason why it shouldn’t freeze well if you cool it completely first. If you aren’t planning on using it all at once, I suggest cutting it in squares before freezing so you can just thaw them individually 🙂

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