Pre-heat oven to Gas 4, 180°C, fan 160°C.
Cream the butter and sugar together until pale and fluffy, then beat in the egg a little at a time until it is all combined and the mixture is smooth.
Gently fold in the ground almonds and flour, followed by the lemon juice and the grated lemon rind.
Grease a 20-23cm (8in) pie dish and roll your chilled pastry over the top. Make sure the pastry reaches right up the sides of the dish and crimp the edges to finish off, if wished.
Spoon your lemon curd into the base of the pastry case and smooth into an even layer.
Spread the almond mixture over the top and decorate with some whole, blanched almonds.
Bake the tart, on a baking sheet, in the centre of the oven for 15 minutes, then reduce the heat to Gas 2, 150°C, fan 130°C, and continue cooking for a further 25-30 minutes.
Your pie can be served can be served hot or cold, with cream or custard.
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