Ingredients

• 250g/9oz ready-rolled shortcrust pastry
• 250g/9oz unsalted butter
• 250g/9oz caster sugar
• 4 free-range eggs
• 250g/9oz ground almonds
• 1 jar marmalade
• 150g/5½ oz flaked almonds
• 250g/9oz clotted cream or crème fraîche
• to serve

Directions

• Preheat the oven to 160C/140C Fan/Gas 3 and line a 20cm/8in tart tin with the pastry.
• Make an almond paste by beating together the butter and sugar in a large mixing bowl. Add the eggs one by one
• beating well between each addition. Mix in the ground almonds
• then place in the fridge to chill for 10 minutes.
• Spread a very generous amount of the marmalade on the base of the tart. Top with the almond paste and scatter over the flaked almonds. Bake for 40–50 minutes
• until the pastry is crisp and the filling golden and risen..
• Serve the tart in slices with clotted cream or crème fraîche.