Ingredients
Lemon filling
Method
1.Blend or process the flour, icing sugar, ground almonds and butter until crumbly. Add the egg yolk and the water; process until combined. Knead dough on floured surface until smooth. Wrap in plastic wrap, refrigerate for 30 minutes.
2.Roll pastry between sheets of baking paper until large enough to line a shallow (2cm-deep) 24cm-round loose-based flan tin. Lift pastry into tin; press into side, trim edge. Cover; refrigerate for 30 minutes.
3.Meanwhile, preheat oven to 200°C (180°C fan-forced).
4.Place flan tin on an oven tray. Line pastry case with baking paper, fill with dried beans or rice. Bake, uncovered, for 15 minutes. Remove paper and beans; bake for about 10 minutes or until browned lightly.
5.Meanwhile, to make lemon filling, whisk ingredients in a medium bowl; stand for 5 minutes.
6.Reduce oven to 180°C (160°C fan-forced). Pour lemon filling into pastry case; bake for about 30 minutes or until filling has set slightly, cool. Refrigerate until cold.
7.Just before serving, dust tart with sifted icing sugar and serve with whipped cream.
Pastry can be made up to two days ahead. It can be stored in the refrigerator or frozen for two months.
Note
