Almond Paste & Lemon Marmalade Tart

For the pastry

1. 

   • – sift the white flour and the rice flour into a large bowl;
   • – add the the sugar, the lemon zest, the baking soda and the pinch of salt and mix well with your hands;
   • – add the eggs and the oil and mix well;
   • – knead well till you get a smooth ball;
   • – separate the dough in 2 balls and wrap them in cling film and keep refrigerated for at least 1 hour

For the Almond Paste

1. • – put the almond ground into a bowl together with the sugar, egg whites and lemon juice;
   • – mix well till all ingredients amalgamate together;

To assemble the tart

1. • – grease a 21cm diameter baking tray for tart;
   • – fold it with the pastry of one of the 2 balls of dough;
   • – pour the almond paste, and fill in two thirds of the tart;
   • – pour the lemon marmalade on top the almond paste and spread it well on all the surface of the tart;
   • – use the second ball of dough to shape thin stripes or any other forms you like to close the tart;
   • – brush the top pastry with some milk;
   • – bake at 180 degrees for about 30/35 minutes;
   • – allow the tart to cool down down then dust it with icing sugar