Pies, Puddings and Pottages

Preheat the oven to 180C/350F/gas 4.

Grease the tart tin with butter.

To make the pastry sift the flour and salt into a large mixing bowl or food processor bowl.

Add the butter and then rub in (or process if using food processor) until the mixture resembles fine breadcrumbs.

Place the egg yolk in a cup and add 2 tbsp ice cold water and whisk together.

Add to the pastry mix and bring together to make a dough adding more water if the dough is too dry. If using a processor add the egg mixture and whizz until the mixture forms a ball of dough.

Wrap the dough in clingfilm and place in the fridge for 30 minutes.

Roll out the pastry on a lightly floured work surface and line the tart tin with it.

Scrunch up a piece of baking paper, open out and place over the pastry case. Fill with baking beans.

Place in the preheated oven for 15 minutes.

Take out of the oven, remove the paper and baking beans and brush the pastry shell with the beaten egg.

Return to the oven for a further 10 minutes.

Remove from the oven and set aside to cool. Leave the oven on.

Fill the small saucepan with water and place the lemon rinds in it. Bring to the boil, reduce the heat and simmer for 20 minutes until the lemon rinds are tender.

Drain the lemon rind and transfer to a chopping board. Chop very finely.

Place the ground almonds, eggs, egg yolks, sugar and melted butter in a large mixing bowl and beat together thoroughly with the electric hand whisk until pale in colour.

Add the chopped lemon rind and stir in.

Spoon the filling into the pastry shell.

Place in the oven and bake for half an hour or until the filling is set. Check after 20 minutes that the top isn’t burning. If it is place a piece of kitchen foil over the top.

Place the mixture in the pastry shell, scatter a little sugar over the mixture and bake for 30 minutes or until the filling is set.

Remove from the oven and allow to cool to room temperature before removing the tin and transferring the tart onto a serving plate.