Ingredients

450ml cream
450ml cream
4 lemons-juice
4 lemons-juice
100g sugar
100g sugar
1 1/2 gelatine leaves
1 1/2 gelatine leaves
3 oranges-zest and juice
3 oranges-zest and juice
1 1/2 gelatine leaves
1 1/2 gelatine leaves
1 shot of grenadine
1shot of grenadine
250g plain flour
125g butter
60g sugar
6 eggs yolks
1 jar cherry jam
250g butter
330g ground almonds
330g sugar
4 eggs
Capful of almond essence
Pinch of baking powder
2 egg whites
Icing sugar
Griottine cherrirs
1 lemon
Icing sugar

Method

Soak first lot of gelatine
Boil first lot of lemon juice, sugar, cream
Add gelatine strain put into mould and chill until solid
Soak 1 1/2 leaves again
Boil zest, juice and grenadine. Add gelatine, strain and leave to cool to room temp. When at room temp, pour gently onto first lemon layer. Chill.
Repeat lemon and cream mix pour gently ontop again, chill. Repeat glaze.
Bread crumb up flour, sugar, butter. Add egg yolks and bring roughly together. Rest pastry.
Cream butter sugar almond essence until white, add eggs slowly, fold in ground almonds, add pinch of baking powder
Bake off pastry cases, egg wash, rebake. Pipe jam into bottom. Pipe ontop the frangipan. Bake again.
Mix egg whites with enough icing sugar to bind to a pliable paste. Roll out to 3mm thick cut small circles for top of tarts. Roll out using ALOT of icing sugar!!
Brush each side of the disk with water and push onto tarts. Cut a little slit in the top of each and push in half a griottine cherry, dry first though or it will stain icing
Slice lemon around 2mm. Simmer slices in water not allowing to boil. Drain. Simmer again in 1:1 sugar syrup. Drain lay onto grease proof on a train dust with icing sugar. Dry in oven at 140oC

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