Ingredients
Crust

• 1 1/4 cup all-purpose flour
• 1/2 cup powdered sugar
• 1 1/4 cup ground almonds
• 1 cup butter
• 5 tablespoons lemon curd

• 1 large red apple
• 1/3 cup brown sugar; (packed)
• 1/3 cup butter; softened
• 1 1/2 cup all-purpose flour;  sifted
• 1 teaspoon ground allspice
• sugar for sprinkling

Method 

Preheat oven to 350 F.  
To make base, sift flour and powdered sugar into a medium size bowl.  Mix in almonds.  
Cut in butter with a pastry blender until mixture resembles coarse crumbs.  
Mix together gently to form a soft dough.  
Roll out on a floured surface to a rectangle slightly smaller than a 13" x 9" baking pan.  
Place rolled out dough in pan and press to fit.  Smooth top; prick well.  Spread lemon curd over base.  Refrigerate while making topping. To make topping, coarsely grate apple; squeeze dry using paper towels.  
Put in a small bowl, cut butter into flour until mixture resembles fine bread crumbs.   
Mix in allspice, apple and remaining brown sugar.  Sprinkle evenly over lemon curd, pressing lightly into curd.  
Bake 45 to 50 minutes or until lightly browned.  Cool in pan.  When cool, cut in 30 pieces.  Sprinkle with sugar.