Serve warm as a dessert with clotted cream or cold with a cup of Earl Grey tea.
For the pastry:
60g butter, cold and diced
2 tbsp icing sugar
2 large egg yolks mixed with 1 tsp of ice-cold water
For the filling:
4 large eggs
200g caster sugar
200g ground almonds
200g unsalted butter
1 tsp almond extract
170g lemon curd
50g flaked almonds
How to prepare
Preheat oven to 180CFan/200C/400F/GM6.
For the pastry, place the flour and icing sugar in a food processor and pulse briefly to mix.
Add the cold diced butter and pulse until it resembles breadcrumbs.
Pour egg yolk mixture around the flour and butter and pulse again until the pastry is beginning to come together.
Remove to a bowl and gently work the pastry to a flat disc. Then wrap in cling film and rest for 2 hours in fridge.
Roll out the pastry and line the tart case, but do not trim the pastry at this stage. Spoon a thin layer of lemon curd over the base, smoothing out with the back the spoon. Place back in the fridge whilst you prepare filling.
Place the eggs, sugar, almond extract and ground almonds in a large bowl and whisk well.
Melt butter until bubbling and frothy and then pour over remaining ingredients, whisking well.
Pour the filling into the prepared pastry case and bake for 25 minutess until golden and risen.
Remove from oven, scatter over the almonds, bake for a further 5 minutes.
Take tart out and place baking sheet on a wire rack, trim excess pastry. When tart has cooled down, remove from tart ring and serve.