Ingredients
Frangipane
Method
1.In a food processor, pulse flour, butter and sugar until mixture resembles fine breadcrumbs. Add yolk and water. Pulse to a dough.
2.Knead dough gently. Shape into a flat disc, wrap in plastic wrap and chill 1 hour.
3.Preheat oven to 180°C. Grease a 24cm shallow flan pan.
4.Roll pastry out between 2 sheets baking paper until 3mm thick. Ease pastry into pan, trimming. Blind bake 10 mins. Remove paper and filling and bake a further 10 mins. Cool.
Frangipane
5.Using an electric mixer, beat butter and sugar together until creamy. Add egg and yolk, one at a time, beating well. Beat in zest and fold in meal.
6.Spread jam over pastry. Top with frangipane mixture. Bake 30-35 mins until just firm.
7.Scatter with almonds. Bake for a further 5 mins until nuts are lightly toasted. Cool completely in pan. Dust with icing sugar.
