Almond tart

For 10-12

Ingredients:

350g plain flour

a pinch of salt

225g unsalted cold butter, cut into cubes

100g icing sugar

3 organic egg yolks

Filling:

350g unsalted butter, softened

350g caster sugar

350g blanched whole almonds

4 organic eggs

Method:

For the sweet pastry, pulse the flour, salt and butter in a food processor until the mixture resembles coarse breadcrumbs. Add the sugar then the egg yolks and pulse. The mixture will immediately combine and leave the sides of the bowl. Remove, wrap in cling film, and chill for at least an hour. Better overnight.

Preheat the oven to 180 degrees C. Coarsely grate the pastry into a 30 cm loose-bottomed fluted flan tin, then press it evenly on to the sides and base. Bake blind for 20 minutes until very light brown. Cool. Reduce the temperature to 150 degrees C.

For the filling, cream the butter and sugar until the mixture is pale and light. Put the almonds in a food processor chop until fine. Add the butter and sugar and blend, the beat in the eggs one by one. Pour into the pastry case and bake for 40 minutes. Cool and cover with seasonal fruits.