Jeremy Lee's Almond Tart

How to make Jeremy Lee's Almond Tart

1. For the pastry: Put the flour and salt into the bowl of a food processor. Add the butter and sugar, then combine to make a fine crumb. Crack the egg and yolk into a cup, add the water and beat with a fork. Add to the bowl and work until a dough forms. Tip the dough onto a lightly floured surface and knead lightly until smooth. Divide into two, wrapping one half tightly in greaseproof paper for use another day, storing in an airtight container in the freezer for up to 3-4 months. Form the other half into a round, cover and refrigerate for at least an hour or overnight before using.
2. For the frangipane: Grind the almonds whole in a food processor to a fine crumb. In a separate bowl, beat the butter and sugar together. Beat the eggs, pour slowly into the butter and sugar and stir in until all is just mixed. Add the ground almonds. Cover and refrigerate overnight.
3. Get ready a 20cm wide x 3cm deep tart tin with a removable bottom. On a lightly floured surface roll out the pastry thinly, wide enough to line the tart tin with an overhang. Place the lined tin in the fridge for half an hour.
4. Preheat the oven to 180°C and place a tray beneath the rack on which the tart will be cooked to catch any dripping butter. Remove the lined tart tin from the fridge and spoon the frangipane in clumps (do not smooth it out!) over the pastry. Place on a rack above the baking tray, then turn down the oven to 150°C and bake for one hour. Bake for up to 20 minutes longer at 120°C if uncertain whether the base of the tart is cooked fully.
5. The company required for almond tart, mostly inspired by my dad, it must be said, is a jug of custard, warm or chilled, Jersey cream, whipped cream and ice cream.