Preheat the oven to 180oC/350oF/Gas
4. Grease a 23cm round, fluted tart tin.
Beat the butter and sugar until light
and fluffy. Gradually beat in the eggs, alternating with the ground
hazelnuts.
Stir in the pecan nuts, then sift and
fold in the flour, baking powder and salt. Spoon into the tart tin.
Bake for 45 minutes, or until a skewer
inserted into the centre comes out clean.
Arrange the fruit on the base. Return
to the oven and bake for 10-15 minutes until the fruit has softened.
Transfer to a wire rack to cool, then turn out.
Warm the marmalade and lime juice
gently. Brush over the fruit, then sprinkle with the almonds. Allow to
set, then chill before serving.