- 250g (1 2/3 cups) plain flour
- 150g cold unsalted butter, chopped
- 1 lemon, zested
- 55g caster sugar
- 2 tbs demerara sugar
- Toasted flaked almonds, to decorate
- 240g (2 cups) ground almonds
- 200g caster sugar
- 3 eggs lightly beaten
- 1/2 lemon, zested, juiced,
- 100g mixed peel
- 100g red glacé cherries, roughly chopped
1. To make pastry, sift flour into a bowl and, using fingertips, rub butter into flour until mixture resembles coarse crumbs. Make a well in the centre, add lemon zest, egg and caster sugar and mix to form a very soft dough. Wrap in plastic and refrigerate for 2 hours.
2. Meanwhile, to make falling place ground almonds, sugar, eggs, lemon zest and juice in a bowl and mix well. Add mixed peel and cherries and mix to form a stiff paste.
3. To assemble, roll out three-quarters of the pastry on a lightly floured surface to 5mm-thick and use to line a lightly greased 24cm tart tin with removable base. This pastry is very soft, so if it cracks, ,re-roll the whole piece again. Trim off excess and reserve. Chill pastry case for 30 minutes. Roll out reserved pastry on a floured surface and cut into 8 x 2cm x 24cm strips. Place on tray and chill for 30 minutes.
4. Pre-heat oven to 180C. Remove pastry case from fridge and press filling firmly into case. Place half the pastry strips vertically over filling, then remaining strips horizontally over the top to form a lattice pattern, trimming to fit. Brush with extra beaten egg and scatter with demerara sugar. Place on flat baking tray and bake or 45 minutes or until pastry is golden and cooked thorough. Scatter with toasted flaked almonds, and serve warm.