Marmalade & almond tart

1.Preheat oven to 180°C. Roll out two-thirds of pastry on a lightly floured surface to 3mm thick. Line a 13cm x 36cm greased tart tin, trim edges and refrigerate while you prepare the filling. Roll out rest of pastry to 3mm thick, cut into 1cm strips and refrigerate on a tray.

2.Beat butter, sugar and zest until light and fluffy (1-2 minutes). Beat in eggs and liqueur, then ground almonds. Spread in pastry case, filling to 1cm below rim (there may be a little left over). Bake until filling just sets (10-12 minutes), remove from oven and stand for 5 minutes.

3.Spread with marmalade, then arrange pastry strips in a lattice pattern over the top. Brush lattice with beaten egg, bake until pastry is golden (8-10 minutes) then cool in tin to room temperature. Dust with icing sugar and serve.