Lemon Syllabub in an Almond Pastry Tart

• 200 g (7 oz) plain flour
• 100 g (3 ½

Rub the flour and butter together, and then with a knife stir in the ground almonds and then the egg yolk, a tablespoon or so of sifted icing sugar, and enough chilled water to bind it to a dough.

Chill it, wrapped, for half an hour. Roll out the pastry, and line a tart tin about 20-25 cms