These refreshing citrus tarts are a great summer dessert option – put your twist on them by using lime or orange!

Ingredients:
For the pastry:
85g butter, at room temperature
Zest of one lemon
50g icing sugar
1 egg yolk
200g plain flour

For the filling: 
Zest of 2 lemons
100g butter, at room temperature
100g caster sugar
2 large eggs
85g ground almonds
25g plain flour
6 tbsp lemon curd
25g flaked almonds
icing sugar to decorate

Special equipment: six 10x2cm loose bottomed tart tins, greased.

Method:
1. Heat the oven to 200°C (180°C fan/gas mark 6).

2. Make the pastry by putting the butter and lemon zest into a food processor and mixing until soft. Sieve in the icing sugar until light and creamy.

3. Mix in the egg yolk with a tablespoon of water, then add the flour and mix until combined.

4. Lightly flour the work surface, bring the pastry together into a ball then cut into six equal pieces. Roll out each piece and line the six greased loose bottomed tart tins. The pastry will be a little difficult to handle but just patch up the cracks as best you can, and trim any excess pastry. Put them in the fridge whilst you make the filling.

5. Make the filling by beating together the lemon zest, butter and caster sugar until light and creamy. Add the eggs, one at a time, along with a spoonful of the ground almonds with each egg. Mix in the remaining ground almonds and the flour.

6. Spread one tablespoon of lemon curd over the base of each tart. Spoon over the filling and smooth with a palette knife. Sprinkle the flaked almonds on the top and place on a baking tray.

7. Bake for 20 minutes, as you need to make sure the pastry is cooked – keep an eye on them and cover with foil if they are getting too dark.

8. Remove the tarts from the tins and serve either warm or cold, dusted with some icing sugar and served with a drop of cream.

9. As an alternative to lemon, you could make lime or orange tarts.