Preheat the oven to 170C/325F/gas 3.
Grease the tart tin with butter.
To make the pastry sift the flour and salt into a large mixing bowl.
Cut the butter into small chunks and add them to the bowl and stir them in loosely until all the butter chunks are coated in flour. Alternatively, you can freeze the butter and coarsely grate it into the flour stirring regularly to make sure the butter gratings are coated in flour.
Make a well in the centre of the mixture and pour in the water, mixing until you have a firm, lumpy, dough.
Cover with clingfilm and place in the fridge for 30 minutes.
On a floured surface, place the dough and shape into a rectangle.
Roll the dough to about 20 x 50cm, keeping the edges straight and even. The rolled-out pastry should have a marbled effect from the lumps of butter.
Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter turn and roll out again to three times the length.
Repeat the folding and rolling out twice more.
Fold one last time, cover with clingfilm and place in the fridge for 30 minutes.
Remove the dough from the fridge and place on a lightly floured work surface.
Roll out and line the tart tin.
Place in the fridge while you make the filling.
Melt the ghee or clarified butter in the small saucepan and allow to cool slightly.
Place the egg yolks and sugar in a large mixing bowl and beat with the electric hand whisk until thick and pale in colour.
Continue to whisk while slowly pouring in the clarified butter and almond extract.
Take the tart tin out of the fridge and spread the conserve over the base of the tart.
Sprinkle the mixed peel evenly over the base.
Pour the egg, sugar and butter mixture over the jam and peel.
Place in the oven and bake for 50 minutes or until the filling is set and the topping is caramelised. Because of the high sugar content, the top has a tendency to burn quite quickly so it’s worth checking after 20 minutes and if the top is already browned place some kitchen foil over the top for the remaining cooking time.
Take out of the oven and allow to cool for 10 minutes before removing the tin and transferring the tart to a serving dish. Serve warm or at room temperature.
