About this recipe:A sweet pastry case is filled with a rich frangipane filling, baked and then glazed with a simple icing to make this delightful dessert. The tart will puff up in the oven but as it cools it will deflate! Don't worry, that's how it is supposed to be.
For the pastry
300g plain or '00' flour
100g caster sugar
1 lemon, zested
For the almond filling
3 egg yolks
300g caster sugar
225g ground almonds
90g plain or '00' flour, sifted
16g baking powder, sifted
5 egg whites
1 pinch salt
For the glaze
100g icing sugar
2 tablespoons water
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Place 300g flour, 100g caster sugar, 1 egg, 150g butter and lemon zest in a bowl; mix quickly with your hands to form a soft dough. Do not overwork.
Lightly grease and flour a square cake tin. Roll out pastry on a floured surface. Line the tin with the pastry, covering the bottom and sides. Prick the pastry with a fork. Refrigerate while preparing the filling.
Preheat oven to 180 C / Gas 4.
In a large bowl, beat 2 eggs and 3 egg yolks with 300g of sugar until frothy. Stir in ground almonds, sifted flour and baking powder.
In a separate clean bowl; beat the egg whites with 1 pinch of salt until stiff peaks form. Gently fold the egg whites into ground almond mixture.
Remove the prepared pastry-lined tin form the fridge; pour in almond filling. Spread the filling evenly with the back of a spoon or a spatula.
Bake the tart in preheated oven for 55 to 60 minutes. Allow to cool slightly while you prepare the icing.
Sift the icing sugar and add 2 tablespoons of water. Mix with a spoon to create a smooth thin icing. Drizzle or spread the icing over the warm tart. Decorate with flaked almonds if you like.