Mazarin (Swedish almond tart)

Instructions

1. Mix the flour, salt and icing sugar. Add the cold butter in cubes and rub it in with your fingertips until the texture resembles breadcrumbs.
2. Add the egg and quickly bring the dough together. If it stays dry, add a spoonful of cold water. Wrap and chill for 30 minutes.
3. Preheat the oven to 200 °C. Roll out the dough and line a 22 cm tart tin, prick the base and chill for 10 minutes.
4. Spread a thin layer of jam over the pastry base.
5. Blend the almond paste, softened butter, sugar, extra egg, lemon zest and vanilla until you have a smooth cream.
6. Pour the filling over the jam and sprinkle with flaked almonds if you're using them.
7. Bake for about 25 minutes, until the filling is golden and firm in the centre. Let it cool slightly before unmoulding.