Ingredients
Method
1.Preheat oven to 200oC. Line a 20cm x 30cm tart tin.
2.In the bowl of a standing mixer, beat the butter, icing sugar, vanilla, lemon zest and salt until smooth. Add the egg and beat until combined. Fold in the almonds and flour, mixing until combined.
3.Roll the pastry to fit the tart tin and press it lightly into the edges. Spread the mixture evenly over the pastry, then fold it over the edges to make a border. Chill the tart base in the fridge for 30 minutes.
4.Use a paring knife to remove the skin and pith of your fruit (see note). Slice into thin rounds and remove any seeds. Arrange the citrus rounds on top of the frangipane, placing them as close together as possible without overlapping. Brush the edges of the crust with the beaten egg and sprinkle sugar over the entire tart, going heavy on the crust. Dot the citrus pieces with bits of butter to keep it from drying out.
5.Bake the tart in the lower two-thirds of the oven for 25-30 minutes or until the crust is golden brown. Drizzle with honey if using.
6.It’s best served warm, but still darn delicious a day later too!
To remove skin and pith easily from citrus, first slice the ends off the fruit to give you a flat surface. With the cut-side facing down, follow the curve of the fruit with a sharp, serrated knife, cutting off the peel and any white pith. Work around the fruit until all skin and pith is removed.
Note