Directions

Dough. In a food processor blitz the almonds until they are ground up, but still have some rubbly texture. Add the flour, sugar and salt and blitz to combine. Add the butter and process until combined, but with some small lumps visible. Spoonful by spoonful add the iced water. Stop before you think it’s done and squeeze some together in your hands. If it clumps together it’s ready, if it still crumbles continue to add water. I hit the sweet spot with 3 tablespoons.

Tip out onto a clean work surface and gently knead together. Form into a circle, flatten, wrap in clingfilm and refrigerate for at least 30 minutes,

Roll out on a clean, floured work surface until it is about 3/4cm thick. Because of the almonds it will not be super fine. The dough is on the delicate side so work swiftly and confidently. Plenty of flour and you’ll be fine. Line your tart tin, press in the edges and place in the freezer for 20 minutes. Preheat the oven to 180°C, cover with parchment paper, fill with baking weights and bake for about 20 minutes, until the edges are turning golden, then remove the parchment and bake for a further 20 minutes (but check after 10), until the base is golden. Set aside to cool.

Filling. Using a hand blender or whisk combine the cream, sugar, eggs and lemon juice. Sieve into a jug and stir in the zest.

When you are ready to bake put the tart case onto a shelf into an oven preheated to 170°C, pour in the lemon mixture, carefully position the tart in the middle of the shelf and bake for 30 minutes, until set.

Blueberries. Optional. Put in a saucepan with a tablespoon of water and sugar, cook over medium heat until the berries burst. Cool before serving.