for 8 pieces

Dough

200 g	white flour
1	organic lemon, use grated zest only
75 g	sugar
1 pinch	salt
100 g	butter, cut into pieces, cold
1	egg, beaten

Filling

3 tbsp	sultanas
2 tbsp	shelled ground almonds
4 dl	full cream
3	eggs
5 tbsp	sugar
2 tbsp	white flour
½ tsp	bourbon vanilla powder

To bake

a little

icing sugar

How it's done

Dough

Mix the flour, half of the lemon zest, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Flatten the dough, cover and leave to chill for approx. 1 hr. Roll out the dough (approx. 32 cm in diameter) between two sheets of baking paper, place in the tin, remove the upper sheet of baking paper, prick the dough firmly with a fork.

Filling

Spread the sultanas and almonds over the pastry base. Mix the cream with the remainder of the lemon zest and all the other ingredients up to and including the vanilla, pour on top of the pastry base.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack. Dust the tart with icing sugar before serving.

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