Annie Bell's Blackcurrant Frangipane Tart

Lick up our spoonfuls of high summer using the beautiful soft fruits abundant at the moment. See what’s really ripe on the stall or at the greengrocer and go from there…

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   1. You will need a 23cm tart tin about 3cm deep.
   2. For the pastry, cream the butter with the sugar in a food processor, then beat in the egg, and add the flour and ground almonds. Bring the dough together into a ball and chill in the fridge for at least an hour.
   3. Preheat the oven to 190C/170C fan/375F/gas 5.
   4. Allow the dough to come to room temperature for a few minutes and then knead it until pliable. Thinly roll it out on a lightly floured surface and line the base and sides of the tart tin. Trim the sides, reserving the trimmings. Line with foil and baking beans and bake for 15-20 minutes, then remove the foil and beans and cook for another 5-10 minutes until starting to colour. Patch any cracks if necessary using the pastry trimmings.
   5. For the filling, cream the butter and sugar in a food processor until light and fluffy, then add the ground almonds, the egg and egg white and mix to a smooth cream. Transfer to the pastry case and smooth the top. Scatter the blackcurrants over evenly and bake for 45 minutes until spongy, golden and firm. Leave to cool, then dust with icing sugar. Serve with crème fraîche.