Lancashire Lemon Tart Recipe

• 225 gm Plain flour, (8oz)
• 115 gm Butter, chilled and cubed (4oz)
• 1 x Egg yolk
• 3 Tbsp. Ice cool water
• 400 gm Apricots, (14oz)
• 40 gm Glaicer cherries, (1 1/2oz)
• 3 x Rounded tbsp lemon curd
• 75 gm Butter, (3oz)
• 110 gm Self-raising flour, (4oz)
• 85 gm Caster sugar, (3 ounce)
• 1 x Egg, beaten lightly
• 25 gm Grnd almonds, (1oz) Grated zest and juice of a large lemon
• 1 x 25 grams who almonds, peeled and halved (1oz)

Directions