apricot, lemon and almond tart

torta di albicocche, limone e mandorle

for 6

pastry

350 g plain flour

225 g unsalted butter

100 g caster sugar

a pinch of salt

3 large, organic free-range egg yolks

filling

450 g fresh, ripe, small to medium apricots

300 g unsalted butter

300 g caster sugar

300 g blanched whole almonds, finely ground

juice and finely grated peel of 1 lemon

3 large, organic free-range eggs

For the pastry, pulse the flour and butter together in a food processor until the mixture resembles coarse breadcrumbs. Add the sugar, salt and egg yolks, and pulse until the mixture just leaves the sides of the bowl. Form into a ball, wrap in clingfilm, and chill for at least an hour.

Using the largest holes on the side of a cheese grater, coarsely grate the pastry into a 30 cm fluted, loose-bottomed tart tin. Working very quickly to keep the pastry cold, press it evenly into the sides and base of the tin. Return to the fridge for half an hour. Preheat the oven to 180°C/350°F/Gas 4. Blind-bake the pastry case for 20 minutes. Let cool completely.

For the filling, cut the apricots in half and remove the stones. Place them cut side down in the tart case. In a food processor, cream the butter and sugar together until pale and light. Add the almonds, pulse to combine, then slowly add the grated lemon peel and lemon juice, pulsing again. Stir in the eggs one by one. Pour the filling over the apricots and smooth over just to surround the apricots. Bake for 40 minutes. Leave to cool.