This refreshing tart will surprise you with its combination of sweet and sour taste. It makes a great treat for a hot Sunday afternoon. Serve warm or cold with a spoonful of ice-cream or cr√®me fra√éche.
50g / 0.25 cup golden caster sugar
Finely grated rind and juice of 4 unwaxed lemons
2.5ml / 0.5tsp vanilla essence
50g / 0.5 cup ground almonds
120ml / 0.5 cup single cream
For the pastry
225g / 2 cups flour
75g / 0.75 cup icing sugar, plus some extra for dusting
1 egg, beaten
Pinch of salt
Preheat the oven to 180C / Gas mark 4.
To make the pastry sift the flour in a bowl and mix with sugar. Add the butter and cut it with knife and then rub it in with your fingers until the mixture resembles fine breadcrumbs. Add the egg and salt, then mix to a smooth dough .
Knead the dough lightly on a floured work surface and form into a smooth ball. Wrap it in clear film and chill for 15 minutes in the fridge.
Roll the dough on a lightly floured work surface and use to line a 23cm loose-bottomed flan tin. Prick the base with a fork and chill again for 15 minutes.
Line the pastry case with baking paper, put some baking beans on top and bake blind for 10 minutes. Remove the paper and beans and return the pastry case to the oven for a further 10 minutes or until it is light golden.
Meanwhile, make the filling. Beat the eggs with the sugar until smooth. Gently stir in the lemon rind and juice, vanilla essence, ground almonds and cream.
Carefully pour the filing into the pastry case and level the surface. Bake for 25 minutes or until the filling is set.
Decorate the tart with the icing sugar before serving.