Ingredients

Pastry

• 200g plain flour (sifted)
• 50g ground almonds
• 1 egg
• 1 egg yolk
• 150g unsalted butter (at room temperature)
• 75g caster sugar
• zest of 1 lemon

To Serve

• 50g icing sugar
• clotted cream, thick cream or creme fraiche

Filling

• juice of 1 lemon
• juice and zest of 1/2 an orange
• juice and zest of 1 lime
• 250g caster sugar
• 4 eggs
• 150ml double cream

Method

1. Pastry: Place the almonds, caster sugar, salt and flour in a food processor and process until well combined. Add the butter and process it until it is a breadcrumb consistency, then add the egg lemon zest to the mixture and process until well combined. Turn the pastry out onto a floured surface and roll it together into a smooth ball. Place the pastry in cling film and refrigerate for at least 30 minutes before using. You may prepare the pastry by rubbing the butter into the flour, almonds and salt until it is a breadcrumb consistency. Then stir in the sugar and lemon zest. Make a well in the centre of the mixture and add the egg yolk and egg to it and work it into the flour mixture until it comes together and proceed as before. Roll the pastry out on a well floured surface so that it is 3mm-5mm thick. Line a 22cm tart tin with the pastry and place it in the refrigerator for at least 30 minutes. Bake the pastry for 15 minutes in a preheated oven at 180°C, so that it is just cooked. Leave it to cool for 15 minutes. * A good way of making sure the pastry keeps it shape and doesn't shrink is freezing it after lining the tin and cooking it straight from the freezer.
2. Filling: Whisk the eggs with the sugar until creamy, then whisk in the juice and zest in until well distributed. Then whisk in the cream. Pour the filling into the pastry case and place it an oven preheated to 150°C and bake it for 40-45 minutes until set (the centre may still be a little wobbly but this should set when you leave it to cool). Remove the tart from the oven and leave it to cool for at least 40 minutes before serving.
3. To Serve: Dust the tart with icing sugar and serve with cream.