Citrus almond tart

This lovely tart has a very easy, no-roll pastry. Stewed fruits make a nice accompaniment to serve with it; rhubarb with a dollop of fresh cream is particularly delicious.

11⁄2 cups flour cup icing sugar

100g cold butter, cubed

1 egg yolk

1 tbsp cold water

1 lemon, finely grated zest

125g butter, softened cup caster sugar

Finely grated zest of 1 orange, 1 lemon and 1 lime

2 eggs

21⁄2 tbsp flour

1 cup (110g) ground almonds

70g pine nuts

4 tbsp liquid honey, warmed

Mix flour, icing sugar and butter together in a food processor until mixture resembles fine breadcrumbs. Combine egg yolk, water and zest. With motor running, pour in egg mixture and process until pastry comes together in a ball.

Using lightly floured fingers, press pieces of pastry evenly into a greased 24cm loose-bottomed flan tin. Chill 30 minutes until very firm. Heat oven to 200C. Prick pastry case with a fork, line with baking paper or tinfoil then fill with pastry weights. Bake 10 minutes then remove the lining and weights. Return to the oven and bake a further 3-5 minutes until lightly golden. Cool pastry while making filling.

Lower oven temperature to 180C. Cream butter, sugar and grated zests until light and fluffy. Beat in eggs one at a time, mixing well between each addition. Gently fold in flour and ground almonds.

Spoon mixture into pastry case and smooth top. Sprinkle pine nuts over. Bake 25-30 minutes until golden. Remove from oven and brush top with warmed honey. Bake a further 3-5 minutes. Serve pie warm or at room temperature.

Serves 8