A sweet pastry case is filled with a rich frangipane filling, baked and then glazed with a simple icing to make this delightful dessert. The tart will puff up in the oven but as it cools it will deflate! Don't worry, that's how it is supposed to be.
The cake looked exceptionally good-golden and well-risen, very different from my idea of tart, but still appetizing. How dissapointed we were when we tried it-even though I kept it shorter in the oven and on slightly lower temperature, it was dry, crumbled even when still warm, the bottom didn't go well with the upper part, it was tasteles. We are massive fans of almond cakes, but I couldn't feel them in this cake, the same about lemon zest-barely noticeable. I tried to lift the taste up by damping with lemon juice, sadly it didn't help much. - 23 Jun 2017 (Review from Allrecipes UK & Ireland)