Ingredients
FOR THE SWEET PASTRY
85g/3oz butter, at room temperature
zest 1 lemon
50g/2oz icing sugar
1 egg yolk
200g/7oz plain flour, plus extra for dusting
FOR THE FILLING
zest 2 lemons
100g/4oz butter, at room temperature
100g/4oz caster sugar
2 large eggs
85g/3oz ground almonds
25g/1oz plain flour
6 tbsp lemon marmalade or lemon curd
25g/1oz flaked almonds
icing sugar, for dusting
Method
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Heat oven to 200C/180C fan/gas 6. to make the pastry, place the butter and lemon zest in a food processor and blitz until soft. sieve in the icing sugar and blitz again until light and creamy. Mix in the egg yolk with 1 tbsp water, then add in the flour until it’s just combined.
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On a lightly floured surface, bring the pastry together into a ball, then wrap in cling film and flatten lightly to form a disc. Chill in the fridge for 30 mins.
-
roll out the pastry and use to line six 10 x 2cm loose-bottomed tart tins,
trimming off any excess. Put in the fridge while making the filling. If pastry breaks or cracks, patch up with any trimmings. -
Spread the marmalade or curd over the bases of the tart cases. spoon over the filling and smooth with a palette knife or spatula. the tarts will be full to the top, which is fine. scatter over the flaked almonds, sit tarts on a baking tray and bake for 15-20 mins until lightly golden. remove from the tins and serve warm or cool, dusted with icing sugar.
