freezer friendly dessert

Swap cherry for tangy lemon and lime for a zingy spin on this classic almond pie with sponge filling and layer of fruity curd

Citrus & marzipan bakewell tart

pack sweet shortcrust pastry

lemon curd

icing sugar

lemon, juiced

butter

golden caster sugar

ground almonds

self-raising flour,

almond extract

eggs,

chopped candied peel

lemon, zested

½ orange, zested

block marzipan

Roll out the pastry on a lightly floured surface to line a 12 x 35cm loose-bottomed tart tin. Press any overhanging pastry back over the outside of the tin (you can trim after baking). Prick the base all over with a fork and chill for 30 mins. Heat the oven to 200C/180C fan/gas 6.

Bake the pastry for 15 mins until just cooked but not coloured. Lower the heat to 180C/160C fan/gas 4. Make the sponge mixture by beating the butter, sugar, ground almonds, flour, almond extract and eggs together with an electric whisk until well mixed. Tip in the candied peel and zests, then coarsely grate in the marzipan – the best way to do this is to keep dipping the end of the block in flour to stop it getting sticky, and stir into the mix every now and then to stop it all clumping back together. Give everything a good stir.

Spoon 3 tbsp of the lemon curd into a disposable piping bag or a small food bag. Spread the rest of the lemon curd over the base of the tart, then spoon over the sponge mixture and spread evenly. Bake for 35-40 mins until golden and firm. Cool completely in the tin.

Sift the icing sugar into a bowl and stir in enough of the lemon juice to get a smooth, thick but still runny icing. Spread all over the top of the tart and wiggle the tin to help it smooth. Snip off the tip of the bag of reserved lemon curd. Pipe lines horizontally across the length of the tin, then use the end of a cocktail stick or skewer to drag lines down the length of the tin to ‘feather’ the lemon curd into the icing. Will keep well for up to five days covered in the tin, or sliced in an airtight container.

Individual freezer-friendly apple crisp recipe to make ahead and freeze in the Souper Cubes tray

Easy, Single-Serving Apple Crisp Recipe

For the crisp:

butter,

all-purpose flour

oats

brown sugar, packed

pecans

cinnamon

salt

For the filling:

8-10 apples, peeled and sliced

corn starch

lemon juice

nutmeg

Place all filling ingredients in a pot over low heat. 

Cook until sugar has melted and apples have softened, about 5-7 minutes. Then take off heat.

While apples are softening, prepare crisp. 

Add all ingredients (except for the butter) in a bowl and mix together. 

Then add cubed butter (it's better if it's cold) into the crumble. 

Stir with fork or mix with your hands. It's okay if there are clumps of different sizes.

Assemble. Place apples into Souper Cubes® trays - fill up to roughly 2/3 of the way. 

To enjoy for later, place lid on top of tray and place in freezer.

When you're ready to bake, take out Souper Cubes® of Apple Crisp out and preheat the oven to 350 degrees. 

Bake for 45 minutes or until the crumb topping is crisp and a deep golden brown. Top with your whipped cream or favourite ice cream.

Top 2 freezer friendly dessert recipes from across the web

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Citrus & marzipan bakewell tart

Easy, Single-Serving Apple Crisp Re...

Top 2 freezer friendly dessert recipes from across the web

The most viewed freezer friendly dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Citrus & marzipan bakewell tart

Easy, Single-Serving Apple Crisp Re...

The most viewed freezer friendly dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine