Tarte Au Citron

Directions

1. To make the pastry blend together the butter, sugar, salt, citrus rinds and egg in a food processor. While the machine is running add in the almonds followed by the flour. Don't over work, blend till the mix has formed into a loose ball. Wrap the ball in the cling film and leave it in the fridge for 1 hour. Before using it, allow the dough to soften to room temperature.
2. Preheat the oven to 160C/325F/gas mark 3. Roll the pastry into a circle
3. (about 1/6 inch thick). Butter a 9 x 2 inch flan ring and the baking sheet.
4. Line the ring with the pastry and prick with a fork. Cover the pastry with greaseproof paper and dry beans (or possibly an alternative)to weigh the pastry down. Blind bake in the preheated oven. Remove and throw away the beans and greaseproof paper. Brush the bottom with beaten egg yolk and return to the oven for a further 7 min. Lower the temperature to 150C/300F/gas mark 2.
5. To make the filling, blend the Large eggs and sugar and mix in the double cream and the cirtus juices and the zest. Pour the filling into the pastry tin.
6. Place in the oven and bake for c.35 min. Make sure the filling is set before removing from the oven. Allow to cook down before serving.