Step 1

Cream the butter and sugar

Step 2

Add the finely grated lemon zest

Step 3

Then add eggs gradually

Step 4

Mix the almonds and flour together then add into batter. The mix should be smooth but not aerated

Step 5

Roll out the sweet paste (pastry) to 3mm thick and line the tin.

Step 6

Fill the unbaked shell ¾ full with frangipane

Step 7

Bake until a golden brown and set it will depend on how deep your tart tin is to how long this will take

Step 8

Remove the tart from the oven and cool

Step 9

Heat the cream to boiling point

Step 10

At the same time caramelise the sugar in a heavy-based saucepan on a moderate heat

Step 11

Wet the sugar and brush down the sides of the pot with a wet pastry brush don't stir it.

Step 12

As soon as it's caramelised to your liking, remove from the heat. You can cool the base of the pan quickly in a sink of water, watch out for the splutters.

Step 13

Gradually add the hot cream, stirring to achieve a smooth, creamy caramel

Step 14

Add the walnuts/ or another nut mix And stir through

Step 15

Add the topping to the pastry taking care, not to overfill the tarts set aside to cool before serving.