ANGELA GRAY

Almond and Olorosso tart
Ingredients
Pastry
100g plain flour
15g Icing sugar
50g chilled butter
½ an egg yolk
Filling
70g Membrillo or apricot jam
1 teaspoon water
1 teaspoon lemon juice
125g ground almonds, half finely ground, the other half more chunky
Zest of ¼ orange, ¼ lemon,
¼ stick cinnamon lightly roasted and ground
2 tablespoons Olorosso sherry
70g unsalted butter
40g caster sugar
1 egg
Method
Sift the flour and sugar together, cut the butter into the flour and rub in to form a breadcrumb consistency. Add the egg yolk, if it is a little dry and add a splash of water or milk to bring together into a ball. Wrap and chill in the fridge for at least an hour.
When you are ready, prepare a loose bottom tart tin, grate the pastry into the tin and press into the base and sides evenly. Prick the base with a fork, line with greaseproof paper and fill with baking beans. Bake blind in the oven at 220c/425f/gas 7 for 10-15 minutes. Remove and leave to cool.
Meanwhile make the filling. Melt the membrillo or jam with the water and lemon juice, spread over the base of the pastry tart shell.
Mix together the almonds, citrus zests, cinnamon and sherry, mix and leave for 5 minutes to mingle. Cream together the butter and sugar until light and fluffy, add the egg, then fold in the almond mixture.
Pour into the prepared shell, bake in the oven at 180c/350c/gas 4 for about 25 minutes until firm to the touch and golden brown.
Serve with Greek style yoghurt or crème fraiche.