Ingredients
- 1 egg
- 2/3 cup sugar
- Generous 1 cup flour
- 4 eggs
- 1 1/4 cups sugar
- 1 unwaxed lemon
- peel grated
- 2 cups ground almonds
- Pinch ground cinnamon
- Flour
- for rolling out
- Butter
- for greasing
- Confectioners sugar, for sprinkling
Instructions
- 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.
- For the filling, beat together the eggs and sugar until creamy.
- Fold in the lemon rind, ground almonds and cinnamon.
- 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.
- Bake in a preheated oven at 355 degrees F for about 30 minutes, until golden brown.
- Leave the almond tart to cool in the pan.
- 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.
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