Apricot and Almond Tarte Normande

This is a classic, and rightly so. The combination of almond cream and fresh apricots in a crisp buttery case is divine. It also looks very impressive, but actually isn’t very hard to pull off. And while it’s French patisserie through and through, I like it best with a big dollop of very English clotted cream.

Here is my speedy method to make this if you have a food processor: blitz all the pastry ingredients together until they form a ball, then line the flan case with it and chill