Almond and Lemon Tart

180 g flour 90 g cold butter 1 egg yolk 80 g almond flour 70 g sugar Zest of 1 lemon

Mix the flour and butter until the texture resembles sand, then incorporate the egg yolk to bring the dough together and chill it. Press the dough into a tart pan and blind-bake it. Combine the almond flour, sugar, and lemon zest, and spread this mixture over the base. Bake at 170°C until the filling is cooked through.