This tart is based on the classic
To make the pastry, put the flour and almonds into the food processor with the butter and pulse until the mixture resembles breadcrumbs. Add one of the egg yolks, caster sugar, salt and cream and pulse the mixture again, just until it all comes together in a lump. You can also do this by hand by rubbing in the flour, almonds and butter between your thumb and fingers until the mixture resembles breadcrumbs, and then stirring in the egg yolk, sugar, salt and cream until the mixture just starts to come together.
Tip the dough out onto a lightly floured surface and bring it together with your hands to form a ball. Wrap the ball in cling film, flatten it a little bit and pop it into the fridge for 30 minutes to firm up, and for the mixture of stretchy proteins (gluten) in the dough to relax.
Once the pastry has firmed up a little, remove it from the fridge and cut off two-thirds of the pastry. You will use this to line the tin. Cover the remaining third with cling film and put it back into the fridge.
Lightly flour the work surface and then roll out the remaining pastry to a rectangle that is a little bigger than the flan tin, about 14 x 40cm. You want the pastry to be slightly thinner than a £1 coin (3mm). Keep the pastry moving, making sure there is always a little flour underneath it so that it doesn’t stick to the surface.
Once you have rolled out the dough, use it to line the tin. Gently ease it down into the edges of the tin. I like to use a small ball of pastry covered in some flour to ease the pastry down into the corners of the tin.
Be really gentle with the pastry, because if it is stretched at all then it may shrink or ‘sink’ in the tin while it cooks in the oven – it will still taste good, but it will not be super even. I like to dip the end of a wooden spoon in flour and then use this to very gently ease and press the pastry around the edges of the tin. Spend some time lining the tin if you can, as this really does make a difference once the tart is cooked.
Using a sharp knife, trim off excess pastry that is overlapping the top of the tin. Place the lined tin into the fridge for 20 minutes to rest and firm up and help stop the pastry from shrinking too much in the oven as it cooks.
Meanwhile, take the remaining third of the pastry and roll it out on a lightly floured surface into a big rectangle that is slightly thinner than a £1 coin (3mm). Cut it into long strips that are about 1cm wide. Carefully transfer these to a large baking sheet lined with baking parchment and pop into the fridge as well.
Once the pastry has firmed up nicely in the flan tin, remove it from the fridge and tip the lemon curd into it, spreading it out into a nice even layer with a spatula. Then take the pastry strips from the fridge and lay them onto the tart in a lattice pattern as shown in the picture, carefully trimming off the excess with a sharp knife or scissors. Feel free to create your own pattern if you like! Place the filled tart back into the fridge for 20 minutes to firm up and prevent the pastry from getting too soft.
Pop the tart onto a baking sheet (this makes it easier to move the tin around) and
Once the tart is cooked, remove it from the oven and leave to cool down. This is really good served both warm and cold. Dust with icing sugar, if you fancy it, then cut into slices to serve.
© Lorraine Pascale, 2017. Images: © Myles New, 2017.