MARMALADE BAKEWELL TART

The classic pudding is given a zesty twist that complements the almond flavours.

SERVES 8

PREPARATION TIME 40 minutes, plus chilling

COOKING TIME 45 minutes

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 1 orange

● 2 large eggs, beaten

● 175g ground almonds

● 50g self-raising flour

● 100g marmalade

● 20g almond flakes

● Icing sugar, to dust

1 Put the flour on to a worktop and add a pinch of salt. Make a well in the centre and add the butter, egg yolks, sugar and vanilla.

2 Using the long edge of a palette knife, scrape the flour on to the butter mixture, then chop until it comes together like breadcrumbs.

3 Gather together the mixture and work it with your palm until smooth. Flatten it into a disc, wrap in clingfilm and chill for at least 30min.

4 Roll the pastry out on a lightly floured surface and use it to line a 24cm loose-bottomed tart tin. Chill for 20min. Heat oven to 200°C (180°C fan) mark 6 and put in a baking sheet to heat up.

5 Fill the pastry case with baking parchment and baking beans. Bake blind for 8min on the pre-heated sheet. Remove the beans and paper, then return pastry to oven for 6min. Leave to cool. Reduce oven temperature to 180°C (160°C fan) mark 4.

6 For the filling, mix butter and sugar until fluffy. Add zest, then eggs a little at a time, beating well between each addition. Fold in almonds and flour.

7 Spread marmalade over the tart base to the edges, followed by the almond mixture. Bake for 30min, covering with foil if the pastry starts to overbrown. Sprinkle over the almond flakes after 15min cooking time. Remove from oven, dust with icing sugar and serve with vanilla ice cream.