Membrillo Almond & Sherry Tart

Preheat oven to 180C. Bake the pastry shell blind and then cool.

In a saucepan melt the Membrillo with the water and lemon juice over a low heat so that it doesn't stick.

Spread this mixture out evenly over the pastry shell. Set aside.

Mix the almonds, orange and lemon zests, cinnamon (or use L'Viv) and sherry and leave for 5 minutes for the flavours to infuse.

Meanwhile beat the butter and sugar until pale, soft and fluffy, then add the eggs one by one. The mixture will look lumpy.

Now old the almond mixture into the egg mixture and ease it into the pastry shell spreading it out roughly.

Bake in the middle shelf for about 30-40 minutes until a golden brown crust is formed.