Instructions

Pastry

1. Breadcrumb the butter with all the dry ingredients.

2. Add the liquids and mix until combined.

3. Cling film the pastry and pop-in the fridge until firm

4. Roll out pastry to between 3-4 mm in thickness.

5. Line and grease a 10” tart tin with spray oil or butter

6. Wrap the pastry around the rolling pin.

7. Carefully unroll and lay over the ring. Push the edges of the pastry inside.

8. Using a sharp knife carefully cut away the excess from the top rim.

Topping

1. Soften the butter and mix all ingredients together until its between crumb stage and a dough.

2. Place in the fridge until firm, then grate until a smooth texture.

Assemble and Bake:

1. Lightly cream the butter and sugar

2. Slowly add the eggs

3. Add the ground almonds and flour

4. Mix together, ensuring there is no lumps

5. Pour the mixture into tart case and spread evenly.

6. Evenly place the chopped fruit over the top of the frangipane.

7. Sprinkle your topping over the frangipane filling

8. Then bake at 145c for 50 minutes.

9. Optionally once cooled dust edges with icing sugar