Almond tart

1. 1

   Preheat the oven to 190C/170C Fan/Gas 5. For the pastry, put the flour, butter and sugar together in a food processor and blitz until they resemble breadcrumbs. Add the egg yolk and 2 tsp cold water and mix until the dough comes together. Roll out on a floured worktop to a thickness of 5mm, a little bit bigger than the base of a 24cm/9½in fluted tart tin.

2. 2

   Use your fingers to press the pastry into the corners of the tin and about 1cm/½in up the sides to create a small lip around the edge. Cover with cling film and leave in the fridge for at least 30 minutes.

3. 3

   Remove the cling film and prick the pastry base all over lightly with a fork. Line with baking paper and tip in baking beans or lentils. Bake for 15 minutes. Remove the baking beans and paper and return to the oven for 3-4 minutes to dry out the base without colouring.

4. 4

   To make the filling, toast the almonds in a dry frying pan over medium-high heat for 2-3 minutes, until light golden-brown, keeping a close eye on them. Tip them into a bowl.

5. 5

   Put the butter, sugar and milk in the frying pan over medium heat. When the sugar has dissolved and the butter melted, bring to the boil and boil for 1 minute. Add the almonds and mix well before turning into the pastry case.

6. 6

   Bake for 15-20 minutes, until rich golden-brown. Remove from the oven and leave to cool. Serve warm or cold.

1 serving ≈ 106 g

Nutrition values are estimates. - means data is unavailable.