- 100 g unsalted butter, softened
- 2 tbsps caster sugar
- 1 egg yolk
- 1 cup (150 g) plain flour
- ½ cup (60 g) almond meal
- 2 tbsps cherry or raspberry jam
- 2 tbsps apricot jam
- 125 g unsalted butter, softened
- ½ cup (110 g) caster sugar
- 2 eggs
- ¾ cup (90 g) ground almonds
- 2 tbsps rice flour
- ½ teaspoon finely grated lemon rind
- ⅓ cup (55 g) icing sugar
- 2 tsps lemon juice, approximately
Beat butter, sugar and egg yolk in a small bowl with an electric mixer until combined. Stir in sifted flour and almond meal in two batches until smooth. Knead dough on a floured surface until smooth. Enclose in plastic wrap; refrigerate for 30 mins.
Meanwhile, make almond filling. Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in ground almonds, rice flour and rind.
Roll dough between sheets of baking paper until large enough to line a 24 cm loose-based tart tin. Lift pastry into tin, press into base and side; trim edge. Spread base with cherry jam; spoon filling on jam. Place tart on an oven tray.
Stir apricot jam in a small saucepan over low heat until melted; strain jam into a small bowl. Brush top of hot tart with hot jam. Cool.
Meanwhile, make lemon icing. Sift icing sugar into a small bowl; stir in juice until icing is smooth.
Pipe or drizzle icing over tart.
TIP This can be made a day ahead; store in an airtight container at room temperature.