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 and Blueberries – A Winning Flavour Combination
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.
Lemon and Blueberry Bakewell Tart Squares – An Easy Teatime Treat
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!
Prefer Raspberries? Check out my Raspberry 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.
For a gluten free version of this recipe, check out my friend Sandi of Fearless Dining’s Easy Gluten Free Strawberry Lemon Bakewell Tart Squares.
Lemon and Blueberry Bakewell Tart Squares – Printable Recipe
Lemon and Blueberry Bakewell Tart Squares
- 1 sheet shortcrust pastry to fill a 9 x 13 inch tart pan You can use homemade pastry if you prefer
- 1¼ cup ground almonds
- ¾ cup all purpose flour All purpose flour is also known as plain 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
- 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 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.
- Remove the pastry from the oven and set aside to cool.
- 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 the mixture for a minute or two until smooth.
- To assemble the tart, spread the lemon curd over the bottom of the pastry using a pastry brush and top with the blueberries.
- 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.
- 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.
- Remove from the oven and cool completely before cutting in squares to serve.