Ingredients
For the sweet pastry
- 85g butter, at room temperature
- zest 1 lemon
- 50g icing sugar
- 1 egg yolk
- 200g plain flour, plus extra for dusting
For the filling
- zest 2 lemons
- 100g butter, at room temperature
- 100g caster sugar
- 2 large eggs
- 85g ground almond
- 25g plain flour
- 6 tbsp lemon marmalade (see recipe below) or lemon curd
- 25g flaked almond
- 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.
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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.
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To make the filling, beat together the lemon zest, butter and caster sugar until light and creamy. Add the eggs, one at a time, including a spoonful of the ground almonds with each addition. When all the egg has been added, mix in the remaining ground almonds and flour.
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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.