Ingredients

• 175g/6oz plain flour
• pinch ground cinnamon
• pinch ground cloves
• 40g/1½oz caster sugar
• 115g/4oz unsalted butter
• softened
• 2 free-range egg yolks
• 400g/14oz apricot jam
• 400g/14oz raspberry jam
• ½ lemon
• zest and juice
• 8–12 whole blanched almonds
• 1–2 tbsp icing sugar
• 100g/3½oz crème fraîche

Directions

• For the pastry
• put the flour
• spices and sugar in a mixing bowl. Rub in the butter
• then add the egg yolks and bring the dough together. Wrap in cling film and chill for an hour.
• Preheat the oven to 180C/160C Fan/Gas 4.
• Set aside approximately a third of the chilled pastry to make a lattice top. On a lightly floured work surface
• roll out the remaining pastry to the thickness of a pound coin and line a 23–25cm/9–10in tart tin. Make a lattice by rolling out the reserved pastry and cutting it into 25cm/10in ribbons. Weave the pastry ribbons together leaving equal spaces between each ribbon (so squares of jam will be visible between the pastry).
• Fill the pastry case with apricot jam and place the lattice on top. Trim the edges using a knife.
• Mix the raspberry jam with the lemon zest and juice and transfer to a piping bag fitted with a plain nozzle (alternatively place in a small food bag and snip off one corner). Pipe the jam into alternate squares of the lattice top. Put an almond on top of each square filled with jam.
• Bake for 25–30 minutes
• or until the pastry is crisp and golden-brown. Leave to cool in the tin.
• To serve
• dust the torte with icing sugar
• cut into slices and with a spoonful of crème fraîche alongside.