Method

• Fruit and glaze Preheat the oven to 180 degrees C
• Lay the fruit, cut side up, in a roasting tray
• They should fit snugly but in a single layer
• Place a little knob of butter on top of each then shower with caster sugar
• Mix together the brandy with 1-2 tablespoons of water and pour over the fruit
• Roast for 20 minutes, basting occasionally, until softened and slightly reduced in size but not collapsing
• Remove the tray from the oven and set aside to cool
• Pour the cooking liquor into a small pan and add the jam
• Bring to the boil and reduce by half, then set aside
• Pastry Put the flour and sugar into a food processor and blitz
• Add the cold butter and blitz again until the mixture resembles breadcrumbs
• Add the egg yolks again and blitz until just combined
• Turn the pastry out onto a lightly floured surface and knead briefly
• Roll into a ball, flatten slightly and wrap in cling film before chilling for 2 – 3 hours
• When the pastry is chilled, remove from the fridge and lightly flour a work surface
• Bash the dough out flat with your rolling pin then bring the broken edges in to form a ball
• With regular, generous dustings of flour roll into a large round about 3mm thick and at least 5cm wider than your tart tin all round
• Lift the pastry gently, wrapping round your rolling pin if easier, and place it over a 23cm tart case
• Working fast, lift up the edges of the pastry to allow it to relax into the base of each case and press in lightly
• Leave any excess pastry round the edges to allow for shrinkage
• Line the pastry with a double layer of baking paper or tin foil, fill with baking beads (rice, mung beans, any dried pulse will do) and return to the fridge to cool for at least one hour
• Preheat your oven to 220 degrees C
• Remove your pastry case from the fridge and bake on a baking tray for 10 minutes, or until the top is golden brown
• Remove the baking beans and lining, then bake for a further 18 minutes, or until crisp and golden brown
• Remove from the oven and allow to cool
• Once cooled, trim the edges of the pastry so you have a neat edge
• Frangipane In a stand mixer (or using a wooden spoon and bowl – I’ve tried both methods with very similar results), beat together the butter and sugar until light and fluffy
• With the motor running, add in one egg followed by one quarter of the almonds
• Repeat until all the egg and almonds are incorporated
• To assemble Preheat the oven to 160 degrees C
• Two-thirds fill the tart case with frangipane then arrange the fruit halves on top, cut side up, so that they are touching but not overlapping
• Bake for 45 minutes or until a knife inserted into the middle comes out clean (it may need another 10 minutes or so)
• Remove the tart from the oven
• Reheat the glaze then paint over the tart using a pastry brush
• Scatter over the toasted flaked almonds, slice and serve with large scoops of vanilla ice cream or a dollop of mascarpone