Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
-- For the Pastry --
-- For The Filling --
Preparation
To Make the Pastry
Put the flour, butter and sugar into a food processor with a pinch of salt, process until the mixture look a lot like breadcrumbs, add the egg yolk and 1 teaspoon of cold water and pulse until the dough comes together.
Flatten into a round, cover with cling film and chill for just 1 hour then roll out the pastry onto a lightly floured surface to about 3mm thickness.
Line an eight inch fluted tart tin with a depth of 3 inches, perforate the base with a fork, and chill for 20 minutes.
Heat the oven to 180?C, 160?C, gasmark 4.
Line the pastry case with baking parchment and fill with baking beans cook for about 20 minutes until the pastry is a pale golden colour.
Take out the beans; brush the inside of the pastry case with a little egg white and cook for an additional two minutes and then cool slightly now spread the jam in an even layer over the base of the pastry case.
Cream together the butter and caster sugar gradually add the beaten eggs and egg yolk fold in the ground almonds and lemon zest.
Carefully spoon the mixture over the jam and spread evenly bake for 20 minutes scatter with the flaked almonds and continue to cook for a further 15 to 20 minutes until golden and set.
Cool to room temperature, dust with icing sugar, and serve with cream or custard.
The tart can also be made as individual portions use a 12-hole tartlet tin instead of a tart tin and follow the methods as above.
Tip: Use equal quantities of plain flour and sponge/cake flour for a lighter pastry.
