Ingredients

• Pastry:
  125g plain flour
  Small pinch of salt
  40g icing sugar
  zest of ½ lemon
  60g butter, cut into pieces
  2 egg yolks, beaten

  ---

  Frangipane:
  200g butter
  200g icing sugar
  4 eggs
  300g ground almonds
  ½ tsp LittlePod natural vanilla paste or ½ vanilla pod (seeds only)
  2 tbsp apricot jam
  Handful of raw almond flakes, pine nuts or pistachios

Method

1. For the pastry, put one tablespoon of water in a small bowl and chill it until very cold. Put the flour, salt, sugar and lemon zest into a food processor and blend together for a few seconds. Add the butter and blend briefly until a breadcrumb consistency is achieved.
2. Turn the mixture out into a bowl and add the chilled water and one of the egg yolks. Mix, then knead lightly until a dough forms. Wrap in cling film and refrigerate for at least one hour.
3. Meanwhile, make the frangipane by blending the butter, sugar, eggs, ground almonds and vanilla paste (or the seeds from the vanilla pod) in a food processor or blender until the mixture resembles breadcrumbs. Preheat the oven.
4. Take the pastry out of the fridge. Roll it out thinly on a lightly-floured surface and use it to line a greased 20cm round tart pan. Return it to the fridge for 30 minutes.
5. Line the pan with baking paper, fill with baking beans and bake for 15-20 minutes. Remove the baking paper and baking beans, brush with the remaining beaten egg yolk and return to the oven for 5 minutes. Turn the oven down to 160°C (fan assisted) / 180°C (conventional) / 350°F.
6. Using the back of a teaspoon, spread the jam evenly over the base of the pastry, then fill it with the frangipane mixture. Sprinkle the nuts on top. Bake for 20 minutes, or until lightly golden on top.

This recipe was featured in Janet’s cookbook, Vanilla, cooking with one of the world’s finest ingredients.