Both sweet and sour this tart will tease your taste buds into overdrive
1. Lightly butter a 22cm/9" loose-bottomed metal fluted tart tin.
2. Sift the flour and salt into a food processor, add the butter and process until the mixture resembles fine breadcrumbs.
3. Tip the mixture into a large bowl, add the sugar and egg yolk and just enough cold water to bring the dough together.
4. Turn out onto a surface dusted with more flour and roll out the pastry 8cm / 3¼" larger than the tin.
5. Carefully lift the pastry into the tin and press to fit. Roll the rolling pin over the tin to neaten the edges and trim the excess pastry.
6. Fit a piece of baking paper into the tart case, fill with baking beans and chill in the refrigerator for 30 minutes.
7. Meanwhile, preheat the oven to 190°c/Gas Mark 5.
8. Remove the pastry from the refrigerator and bake blind for 10 minutes in the preheated oven, then remove the beans and paper and bake for a further 5 minutes.
9. Put the juice and finely grated rind of 3 of the lemons in a large bowl and add the egg, 100g of the sugar, the ground almonds and the cream, whisking to combine.
10. Pour into the pastry case and bake for 25 minutes.
11. Meanwhile, thinly slice the remaining 2 lemons, discarding the pips and ends. Put the remaining sugar and water in a saucepan and heat until the sugar is melted.
12. Simmer for 5 minutes then add the lemon slices and boil for 10 minutes.
13. Remove the tart from the oven and arrange the lemon slices over the surface in a spiral pattern.
14. Drizzle the remaining lemon syrup over the slices.
15. Serve warm or cold, with whipped cream.
Based on a recipe from "Tarts" published by Marks & Spencer PLC.
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