Frangipane tart with custard
A Bakewell tart by any other name. Use the jam of your choice - raspberry is the classic option, though cherry also works well.
Equipment and preparation: you will need a 23cm/9in deep-sided, loose bottomed tart tin.
For the pastry
For the tart
- 225g/8oz jam
- 225g/8oz butter, softened
- 1 vanilla pod, split and seeds scraped out (pod reserved)
- 225g/8oz caster sugar
- 5 free-range eggs
- 225g/8oz ground almonds
- 75g/3oz whole blanched almonds