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Export 7 ingredients for grocery delivery
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.
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