This is a recipe for a lemon bakewell tart, traditionally this is made with raspberry jam, but the zing of lemon curd really works. Also I've added icing to the top, some recipes just have a sprinkling of flaked almonds, but I really like the icing on top.
***This recipe does not blind bake the pastry, normally you would, but I have tried this without blind baking which is so much easier and helps with shrinkage as well. Just make sure you leave the tart in the tin to cool, so the residual heat will finish to cook the base of the tart.
***You can use any flavour curd you like, if you don't go with lemon, leave it out of the frangipane and the icing as well.