Tip the fruit, caster sugar, lemon zest and juice into a pan, and bring to the boil over a medium heat. Reduce to a simmer for 7-10 mins until the fruit softens. Remove from the heat and leave to cool for about 5 mins, then transfer to a blender and blitz until smooth, or use a hand blender. Push through a fine mesh sieve into a bowl and discard the pips. Wash out the pan and tip the fruit back into it.

Combine the egg yolks and cornflour in a bowl, mixing until lump-free. Stir in a spoonful of the fruit purée to loosen, then slowly pour the mixture into the remaining fruit purée, stirring continuously. Bring the mixture to the boil over a low-medium heat and cook for a few minutes until thick enough to coat the back of a spoon. Remove the purée from the heat. Gradually add the butter, stirring continuously until melted and well combined. Pour the curd into a bowl and cover the surface with baking parchment to prevent a skin forming. Chill for 2 hrs or overnight.

Meanwhile, make the pastry. Tip the flour, flaked almonds and sugar into the bowl of a food processor and pulse until the almonds are finely chopped. Add the butter and pulse again until the mixture starts to clump together. Pulse in up to 1 tbsp ice-cold water until the mixture comes together into a dough. Tip onto a lightly floured surface and form into a flattened oval, then transfer to a 36 x 12cm rectangular fluted tart tin. Using your fingers, press the pastry into the base and up the sides of the tin. Chill for 20 mins. Heat the oven to 200C/180C fan/gas 6.

Bake the chilled pastry case for 15-20 mins until light golden. Remove from the oven and leave to cool for 10 mins. Spoon the fruit curd into the case, then sprinkle the extra flaked almonds around the edges. Bake for 10-12 mins until the almonds are lightly toasted. Remove from the oven and leave to cool completely in the tin. Dust the edges with icing sugar and serve. Leftovers will keep chilled for up to three days.