This is a good way to use up any leftover Christmas almonds. You can also make the tart with walnuts or hazelnuts or, if more convenient, a mix of all three. Shelled or powdered nuts should be stored in the fridge and used before they go rancid – your tongue will tell you when they’re over the hill.
125gunskinned almonds, finely chopped or roughly ground
First make the pastry. Put the flour and sugar in a roomy bowl and using your fingertips rub in the butter. Work in enough of the egg yolks to give a light, firm dough. Cover with cling film and set aside for 30 minutes.