This style of tart is very popular in Jerez in Spanish Andalucia, home of sherry. Flavoured with cinnamon, it is truly delicious. It is typically served with whipped cream and a glass of sweet Olorosso sherry that is used in making it.

Ingredients

Pastry

• 1¼ cups flour
• ½ tsp ground cinnamon
• 2 tblsp caster sugar
• 100 grams butter
• 1 egg yolk
• 2 tblsp water

Filling

• 2 cups ground almonds
• ¾ cup marmalade (bitter is nice here)
• ½ cup caster sugar
• grated rind 1 lemon
• 3 eggs
• 75 grams butter, melted
• ¼ cup Olorosso or another sweet sherry

Method

Pastry

1. Sift the flour, cinnamon and sugar into a bowl. Rub in the butter to make fine crumbs.
2. Blend the egg yolk with 2 tblsp water and cut into the pastry.
3. Turn out and knead lightly. Roll out large enough to line the base and sides of a 23cm loose-bottom flan tin.
4. Bake blind at 190°C for 10 minutes. Remove the baking blind beans and cook a further 5 minutes.

Filling

1. Mix 1/2 cup of the ground almonds with the marmalade and spread over the pastry flan.
2. In a bowl mix together the remaining almonds with the sugar, lemon rind, eggs, butter and sherry. Pour over the marmalade.
3. Return to a 170°C oven for 20-25 minutes until the filling is set. Stand 10 minutes before serving. This can be eaten hot or cold.
4. Dust with icing sugar and serve in wedges.