ORANGE FREE-FORM FRANGIPANE TART

Serves 6-8

● 375g (13oz) ready-rolled shortcrust pastry, plus flour, for dusting

● 100g (3½oz) ground almonds or hazelnuts

● 100g (3½oz) golden caster sugar

● 115g (4oz) butter, softened

● 1 egg, lightly whisked

● 1 large or 2 small oranges or blood oranges

● ½tsp fennel seeds, crushed and mixed with 1tbsp golden caster sugar

● 50g (1¾oz) slivered almonds or chopped pistachios

● A few soft thyme leaves, to garnish

● Crème fraîche, to serve

Preheat the oven to 200°C/fan 180°C/gas 6 and line a baking tray with foil. Roll out the pastry on a lightly floured surface to the size of a dinner plate, about 20-25cm. Trim the edges and carefully lift onto the lined tray. Chill for 10 minutes.

For the frangipane, in a small bowl combine the ground almonds or hazelnuts, sugar, butter and the egg. Using a serrated knife, strip the skin and pith from the orange or oranges. Slice the flesh as thinly as possible across the grain. Put in a sieve over a bowl to drain off excess juice.

Take the tart shell from the fridge. Spoon the frangipane mixture over and spread almost to the edge, leaving a 2cm border. Top with the orange slices. Bring the edges of the pastry up and crimp it to form a raised border. Lift up the foil around the edges to bolster them. Scatter with the fennel seed mix, then the nuts.

Bake for 25-30 minutes until golden and the frangipane has puffed up. Cool slightly, scatter with thyme and serve with crème fraîche.