MARMALADE BAKEWELL TART

Preparation 40 minutes, plus chilling Cooking 45 minutes Serves 8 The classic pudding is given a fresh, zesty twist.

FOR THE PASTRY 200g plain flour, sifted 100g unsalted butter, slightly softened 3 medium egg yolks 80g caster sugar drop of vanilla extract FOR THE FILLING 175g unsalted butter, softened 175g caster sugar finely grated zest of 1 orange 2 large eggs, beaten 175g ground almonds 50g self-raising flour 100g marmalade 20g almond flakes icing sugar, for dusting

1 Tip the flour onto the worktop. Add a pinch of salt, then make a well in the centre. Put the butter into the well and top with the egg yolks, sugar and vanilla. 2 Using the long edge of a palette knife, scrape the flour onto the butter mixture, then chop until it resembles breadcrumbs. 3 Gather together the pastry and gently work it with the fleshy part of your palm, pushing it away from you on the worktop until smooth, but don’t overwork it. Flatten it into a disc, wrap in clingfilm and chill for at least 30 minutes. 4 Heat the oven to 200ºc (180ºc fan oven) gas mark 6 and put in a baking sheet. Roll the pastry out on a lightly floured surface and use it to line a 24cm loose-bottomed tart tin. Chill in the fridge or freezer for 20 minutes. 5 Fill the pastry case with a circle of crumpled baking parchment and baking beans, and bake blind for 8 minutes on the preheated baking sheet. Remove the beans and paper and return to the oven for a further 6 minutes. Remove and leave to cool. Turn the temperature down to 180ºc (160ºc fan oven) gas mark 4. 6 For the filling, beat the butter and sugar together until light and fluffy. Beat in the orange zest, then add the eggs a little at a time, beating well after each addition. Gently fold in the ground almonds and flour. 7 Spread the marmalade in the base of the tart case right to the edges, followed by the almond mixture. Bake for 30 minutes, covering with foil if the pastry starts to over-brown. Sprinkle on the almond flakes about 15 minutes before the end of cooking. Dust with icing sugar and serve (either warm or at room temperature) with vanilla ice cream.