• 3 large eggs - lightly beaten
• 85g caster sugar
• 175g unsalted butter – melted
• 100g pack ground almonds
• juice of 1 lemon
• 1 pastry case
• berries of your choice

Oven temperature - 220°c | Fan 200°c | Gas 7

1. Pre-heat the oven to 220°c.
2. Using pastry from the sweet pastry recipe, line a large 28cm quiche tin with pastry.
3. Bake the pastry shell blind in a medium oven and allow to cool OR buy a sweet pastry case.
4. Beat the eggs and the sugar together.
5. Stir in the lemon juice, melted butter and the almonds.
6. Pour the mixture into the pastry case.
7. Place your chosen berries or other fruit neatly on top.
8. Place on the bottom of the oven for 20 minutes.
9. Turn down the heat to 160°c and cook until the filling is firm and golden.
10. To make into a bakewell tart, cover with runny white icing and add a cherry on top

Recipe by Lisa Fearn, originally featured on Prynhawn Da.

Instagram: @lisafearncooks

Twitter: @lisaannefearn