• 150g unsalted butter

  • 200g icing sugar

  • 1 egg beaten

  • 3 egg yolks

  • 1 lemon zest & juice

  • 140g flour sifted

  • 110g ground almonds

  • Pinch cinnamon

  • 220g red current jelly

  • 1 egg beaten to glaze

  • icing sugar for dusting


  • 1.

    Pre heat the oven to 180C.

  • 2.

    Cream the butter and sugar together until creamy and fluffy.

  • 3.

    Gradually beat in the whole egg and the egg yolks.

  • 4.

    Stir the lemon zest, flour, and almonds, knead to form smooth dough.

  • 5.

    Rest for twenty minutes and roll out half the dough to the size of the flan ring allowing you to line the paste up the sides of the flan approximately 5mm thick.

  • 6.

    Roll the remaining dough out the same thickness and cut into strips 5mm thick.

  • 7.

    Spread the red current jelly into the base of the flan and place the dough strips across the tart to form a lattice.

  • 8.

    Brush the dough with the beaten egg to glaze and place into the oven.

  • 9.

    Bake for 40 minutes until golden.

  • 10.

    Remove from the oven and dust in icing sugar to serve.

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Posted by Philippa WightmanReport
Saw this made last week & had to give it a try. Printed off this recipe & couldn't understand why there seemed less 'pastry'.... until I replayed the show.
Gary's recipe from the show is:-
225g butter
225g icing sugar
2 whole eggs
4 egg yolks
zest of 1 lemon (no mention of the juice)
1½ cups of flour
1½ cups of hazelnut or almond meal
judging from the replay, I'd say about ½ tsp cinnamon

(no egg for glazing - just not necessary)
Gary used a large piping bag to cover the base and sides of a fluted tart tin using the nozzle housing rather than a nozzle itself. This worked exceptionally well as the pastry/batter is very soft.
He used a large icing nozzle to pipe in the jam.
Whilst I had less batter/pastry than I would have had I followed the SHOW'S recipe, it still turned out ok. Next time (and there will be a next time - it was wonderful) I'll follow the recipe from the show.