- 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
- 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.