Quince frangipane tart

Possibly my favourite thing to make and share, a frangipane tart is a thing of beauty and deliciousness. The frangipane refers to a mix of ground almonds, butter, sugar and egg, spread on the base of a shortcrust pastry shell, topped with fruit and baked. It looks pretty, tastes beautiful and is all done and dusted (with icing sugar, if you like) in advance.

A note on the frangipane mixture: it does make a difference if you toast and grind the almonds fresh, but if you don’t have time, almond meal will work. I also recommend doubling the frangipane mixture and freezing half – it’s such a handy thing to have ready to dollop on some frozen puff pastry and top with a bit of fruit for a quick dessert or afternoon tea.