I've recently started to donate baked goods to a monthly Coffee Morning run by the Friends of my local library. Not only is it giving me a much needed excuse to bake, but it's helping a good cause too. This month I made some date shortbread squares and these lemon and almond bars - similar to a Bakewell tart, but with lemon curd instead of raspberry jam.
Because the tart was going to be cut into individual portions before being put out for sale, I made it in a narrow rectangular tart tin, measuring 36 x 11.5cm. That way it could be cut into bars which would be easier to eat with fingers than a wedge from a round tart. Having a border of pastry on both short edges looked quite attractive too.
After lining the tart tin with sweet shortcrust pastry, I spread about 200g of lemon curd over the base - there's no need to blind-bake the pastry for this recipe. I used this BBC Good Food recipe for the frangipane mixture. It was exactly the right amount to fill the tart! The only changes I made to the recipe was to only use the zest of 1 lemon, and to add a few drops of almond extract, as I wanted the frangipane to taste more of almonds than lemon.
I baked the tart for 15 minutes at 200C, then lowered the temperature to 180C and continued baking until the frangipane was cooked to a golden brown colour - about another 25 minutes. When cool, I cut into bars about 3cm wide, although I discarded the first centimetre at each end, with the extra pastry (cook's treat!).