Ingredients

• 300g/10½oz plain flour
• plus extra for dusting
• 125g/4½oz unsalted butter
• 30g/1oz sugar
• 1 free-range egg
• plus 1 extra
• beaten
• to glaze
• 2 tbsp milk
• to bind (if needed)
• 225g/8oz butter
• softened
• 225g/8oz sugar
• 225g/8oz ground almonds
• 3 free-range eggs
• 1 lemon
• finely grated zest only
• 50g/2oz plain flour
• jar cherry jam
• flaked almonds
• for sprinkling

Directions

• For the pastry
• place the flour
• butter
• sugar and egg into a food processor and pulse to combine. If necessary
• add a little milk to help bring the mixture together.
• Turn the dough out onto a floured work surface and roll out until large enough to line a 26cm/10in tart tin. Carefully lift into the tin
• then place into the fridge to chill for an hour.
• Preheat the oven to 200C/400F/Gas 6.
• Fill the tart case with a sheet of greaseproof paper weighed down with baking beans or rice. Bake the tart case blind in the oven for 15-20 minutes.
• Remove the paper and beans and brush the pastry all over with beaten egg. Return to the oven for a further five minutes
• until golden-brown. Remove from the oven and turn the oven temperature down to 180C/350F/Gas 4.
• For the filling
• beat the butter and sugar together in a bowl until pale and fluffy.
• Mix in the ground almonds
• then crack in the eggs one at a time
• beating well between each addition - don't worry if the mixture begins to split
• just add a little of the flour.
• Fold in the lemon zest and the flour.
• Spread some of the jam generously across the base of the pastry
• leaving a 2.5cm/1in gap around the edge.
• Spread the filling mixture over the jam and sprinkle over the flaked almonds.
• Transfer to the oven and bake for 20 minutes
• or until set and golden-brown. Allow to cool in the tin before serving in slices.