Serves: 12, Calories: 317

Ingredients

Pastry:

• 175g plain flour
• 100g cold butter, cubed
• 1 round tbsp (30g) icing sugar
• 1 egg yolk
• 1-2 tbsp cold water = 1509

Frangipan:

• 100g butter
• 100g ground almonds
• 100g caster sugar
• 150g jam
• 2 eggs
• 3 round tbsp (90g) plain flour
• ½ tsp baking powder
• 1 tsp almond essence (or ½ tsp extract)
• Flaked almonds
• Icing sugar to decorate = 2292

Method

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. Pastry: In large mixing bowl; Rub flour, butter and icing sugar to breadcrumb consistency. Add egg yolk and water, cut in with knife. Ball together.
3. Flatten and wrap in plastic, chill for 30 mins minimum.
4. Roll pastry to 3mm thick (green guide bands).
5. Line 9" flan dish. Trim. Prick base with fork. Line with foil.
6. Blind bake base for 15 mins. Remove foil. Bake for 5-8 mins more. Remove.
7. Frangipan: In large mixing bowl; Cream butter and sugar.
8. Whisk in eggs one at a time, sieve in flour, baking powder, and ground almonds. Add extract. Mix well.
9. Spread jam in tart base, spread on frangipan. Sprinkle flaked almonds on top.
10. Bake for 45 mins in Pyrex dish (or 38 mins in white Pyrex dish), until skewer comes out clean. Cover with foil from 22 mins.
11. Remove from oven, cool.
12. Sprinkle with icing sugar, serve.

Calories = 3801

• 3801 / 12 = 317
• 3801 / 8 = 475

Tip: Use half quantities in 6.¾" (2nd smallest) casserole dish lid. Cook for 30 mins. Foil on from 25 mins.

Alternatively: Generously layer mincemeat, or stewed pears inside, instead of jam. (2 hard pears, 1 Bramley, 40ml brandy, 70g Demerara, 15g cornflour slurry)