This tart has a wonderful balance of lemon ‘zing’ and sweetness, with a hint of rich vanilla. The pastry gives a melt-in-the-mouth texture, making it light but rich to eat.
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Preheat the oven to 200°C, gas mark 6. Place the flour, 125g butter and 1 tbsp sugar in a food processor and pulse until it just starts to clump together and form large breadcrumbs. Pour into a 23cm round loose-bottomed tin and press into the sides and base with your fingers. Place on a baking tray and bake for 10 minutes.
Meanwhile, place the remaining butter, icing sugar, lemon zest and juice, eggs, almonds and vanilla paste in the same food processor and blend until smooth. Pour into the pastry case and bake for 20 minutes until lightly golden.
Allow to cool before removing from the tin and serve.
Typical values per serving when made using specific products in recipe
Energy | 1,825kJ/ 438kcals |
|---|---|
Fat | 28.5g |
Saturated Fat | 14.5g |
Carbohydrates | 38.9g |
Sugars | 23.2g |
Fibre | 1.4g |
Protein | 6.4g |
Salt | 0.1g |
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