Heat oven to 200C/180C fan/gas 6.
To make the pastry, place the butter and
lemon zest in a food processor and blitz
until soft. Sieve in the icing sugar and
blitz again until light and creamy. Mix
in the egg yolk with 1 tbsp water, then
add in the flour until it’s just combined.
On a lightly floured surface, bring the
pastry together into a ball, then wrap in
cling film and flatten lightly to form a disc.
Chill in the fridge for 30 mins.
Roll out the pastry and use to line six
10 x 2cm loose-bottomed tart tins,trimming off any excess. Put in the fridge
while making the filling. If pastry breaks
or cracks, patch up with any trimmings.
To make the filling, beat together the
lemon zest, butter and caster sugar until
light and creamy. Add the eggs, one at
a time, including a spoonful of the ground
almonds with each addition. When all
the egg has been added, mix in the
remaining ground almonds and flour.
Spread the marmalade or curd over the
bases of the tart cases. Spoon over the
filling and smooth with a palette knife
or spatula. The tarts will be full to the
top, which is fine. Scatter over the flaked
almonds, sit tarts on a baking tray and
bake for 15-20 mins until lightly golden.
Remove from the tins and serve warm
or cool, dusted with icing sugar.