Ingredients Jump to Instructions ↓

  1. Pastry

  2. 1 Egg

  3. 2/3 cup 131g / 4.6oz Sugar

  4. 1 cup 62g / 2 1/5oz Flour - (generous)

  5. Filling

  6. 4 Eggs

  7. 1 1/4 cups 247g / 8.7oz Sugar

  8. 1 Unwaxed lemon - peel grated

  9. 2 cups 292g / 10oz Ground almonds

  10. 1 Ground cinnamon

  11. Flour - for rolling out

  12. Butter - for greasing

  13. Confectioners' sugar - for sprinkling

Instructions Jump to Ingredients ↑

  1. Beat together the egg, sugar and 1 to 2 tablespoons of warm water until light and creamy. Gradually fold in the flour until the mixture leaves the sides of the bowl clean.

  2. For the filling, beat together the eggs and sugar until creamy. Fold in the lemon rind, ground almonds and cinnamon.

  3. Roll out the pastry to 1/8-inch thick on a floured work surface. Line a greased, loose-bottomed 10-inch tart pan with the pastry. Prick it all over with a fork and spoon the filling on top.

  4. Bake in a preheated oven at 355 degrees for about 30 minutes, until golden brown. Leave the almond tart to cool in the pan.

  5. Once cool, transfer it to a serving plate and sprinkle with confectioners' sugar before serving. A St. James' cross template can be used, if liked.

  6. This recipe yields ?? servings.


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