Ingredients Jump to Instructions ↓

  1. 350 g plain flour

  2. 120 g icing sugar

  3. 1 pinch salt

  4. 230 g unsalted butter , at room temperature

  5. 30 g blanched almonds

  6. 3 egg yolks

  7. 1 lemon , zest only

  8. 225 g blanched almonds

  9. 1 lemon , zest and juice

  10. 1 orange , zest and juice

  11. 50 ml amaretto (almond liqueur) , eg Amaretto

  12. 225 g unsalted butter

  13. 115 g icing sugar

  14. 4 egg yolks

  15. 120 g quince or crab apple jelly

  16. squeeze of lemon juice

  17. icing sugar , for dusting

  18. vanilla or almond ice cream

  19. a glass of cold semi-sweet oloroso sherry

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 170C/gas 3.

  2. For the pastry : mix together the flour, sugar, salt, butter and almonds in a food processor. Add the egg and lemon zest combine until it becomes a smooth dough. Wrap in cling film and leave in the fridge for 1 - 3 hours.

  3. For the filling : in a food processor, chop the almonds to a coarse consistency. Add the juice, zest, almond liqueur and blend again. Pour the mixture into a bowl. Cream the butter and icing sugar in the food processor. Continue blending as you pour in the egg yolks one by one. Combine the two mixtures - do not be alarmed if it's not smooth.

  4. Roll out the pastry on a cool floured surface (use plenty of flour as this is a buttery pastry). Grease a 30cm tart tin and line with the pastry. Cover with parchment or cling film and baking beans and bake blind for 15 minutes, then leave to cool.

  5. Heat the quince jelly with a tablespoon of water and a squeeze of lemon juice until it becomes liquid. Pour a thin layer of the quince into the tart and spread evenly over the base. Spoon the almond mix into the tart and smooth evenly to the edges. Return the tart to the oven and bake for 40-45 minutes.

  6. Remove from the oven and leave to cool slightly before dusting with icing sugar. Serve the tart with vanilla or almond ice cream and a glass of cold oloroso sherry.


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