Preheat oven to 375. Butter (or use flour spray) an 8” cake pan or quiche pan. 

Place almonds and pine nuts in food processor and pulse until nuts look like small pebbles.  Empty into large bowl.  Add butter and flour into bowl and mix ingredients by hand until mixture has a crumbly consistency like cornmeal.  Add egg, sugar and lemon zest to bowl.  Mix by hand until mixture forms a ball. 

Place the batter into the cake pan and spread evenly. Sprinkle the extra sugar over the cake batter. Bake until top of tart is light golden brown, 25-35 minutes. Allow to cool in cake pan. Remove and serve with lemon whipped cream.

To see Debbie prepare this recipe, click here.