Instructions: First make the pastry.

Bake the almonds by placing on a baking tray on the grid shelf on the floor of the roasting oven.

Cook carefully for 1 to 2 minutes until pale golden leaving the ovendoor slightly open so you can smell them; cool.

Place the grated lemon and in a food processor with the flour caster sugar and butter.

Process until the mixture resembles fine crumbs.

Add the cooled ground almonds then process for 2 to 3 seconds only.

Whisk the egg and set aside 2 tsp.

Add the almond essence to the remainder with 1 tbsp cold water then pulse into the flour mixture.

Process until the mixture just comes together then turn out on to a lightly floured work surface and knead lightly. Wrap and refrigerate for at least 2 hours. Roll the pastry out thinly.

Line a 100 x 335mm rectangular loose bottomed tart tin with the chilled pastry pinching up the edge all around to make it stand up 10mm above the top edge of the tin then refngerate for 30 minutes.

Line the pastry with grease proof paper and baking beans.

Bake blind on the floor of the roasting ovenfor 10 to 12 minutes.

Remove the paper and baking beans turn the tin round to ensure even browning and return to the ovenfor 3 to 5 minutes. Brush the inside of the pastry case with the reserved 2 tsp beaten egg to seal up any cracks then return the tin to the ovenfor 1 minute.

To prepare the filling for the tart melt the butter in a medium sized bowl on the floor of the simmering ovenfor 10 to 15 minutes.

Grate the rind from all the lemons and squeeze the juice you will need about 175ml in total.

Add the eggs lemon rind lemon juice and caster sugar to the melted butter.

Whisk together quickly until the mixture is smooth and well combined.

Place the tart tin in a roasting tin.

Pour the lemon filling immediately into the warm pastry case.

Bake on the grid shelf on the floor of the roasting ovenwith the cold plain shelf above on the third runners for 20 to 30 minutes or until just set.

Bake on bottom runners of the baking ovenfor 30 to 40 minutes or until just set.

Allow the tart to stand for 15 minutes before carefully removing from the tin on to a cooling rack or serving tray.

To decorate whisk the egg white lightly. Dip lemon balm leaves into it; shake off the excess.

Dip leaves in caster sugar to coat then repeat with berries.

Leave in a dry atmosphere (not the fridge) until crisp.

Decorate the tart with leaves berries and rose petals.

Avoid overprocessing the almonds as this will release too much of their oil. Dont worry if the pastry breaks as its easy to patch. Once melted butter has been mixed with the filling ingredients bake the tart immediately or the butter will start to solidify. A delicious lemon curdlike filling in an easy to slice long tart.

Serves 8

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