Lemon and almond tart
This uses one foodprocessor bowl, one pan, and does away with the need for a rolling pin.
SERVES SIX TO EIGHT INGREDIENTS
175g plain flour
40g flaked almonds
1½ tbsp caster sugar
A pinch of salt
125g unsalted butter, chilled and diced
1 tbsp ice-cold water
Tip the flour into the bowl of a food processor, add the flaked almonds, sugar and salt and pulse until the almonds are finely chopped.
Add the diced butter and pulse again to rub the butter into the dry ingredients.
Add the cold water and pulse again to combine, stopping when the dough starts to clump together into little nuggets.
Using your fingers, press the crumbly, buttery dough into a 35cm x 11cm rectangular tart tin with a removable base, evenly covering the base and sides. Chill for 20 minutes while you preheat the oven to 180C/Gas 4, placing a solid baking sheet on the middle shelf of the oven to heat up.
Bake the base on the hot baking sheet for 20 to 25 minutes until pale golden all over. Remove from the oven and increase the temperature to 190C/Gas 5.
While the pastry is cooking, prepare the filling. Crack the eggs into a medium saucepan and add the sugar, lemon zest and juice. Whisk until smooth then cook over a low heat, stirring constantly, until the mixture thickens and will coat the back of a spoon. Do not allow it to boil or the eggs will scramble. Remove from the heat, scoop into a bowl and add the butter. Whisk to combine and set aside to cool for 20 minutes.
Spoon the curd into the baked pastry shell, sprinkle the flaked almonds around the edges and return to the oven for a further 10 to 15 minutes until the almonds are golden and the filling is lightly burnished and puffed up. Leave to cool and then dust with icing sugar and cut into fingers to serve.