Marmalade Bakewell Tart

Lightly butter and line the bottom of a 23cm (9 inch) loose bottomed round tart tin. 

To make the pastry, weigh the flour into a large bowl, add the butter and with your fingertips rub the butter into the flour until it resembles breadcrumbs. Stir in the icing sugar and then add the egg yolk and with a butter knife fold in the egg yolk until a dough forms. Add a tablespoon or two of cold water as required to bring the dough together. The dough may look a bit crumbly but squeeze a bit in your hand to see if it sticks together. You are looking for a dough that 'just' comes together and isn't sticky. Alternatively do all the above in a food processor using the 'pulse' button. Be careful not to overmix the dough. 

Turn the dough out onto a lightly floured work surface and roll it out until it's about the thickness of a pound coin (3mm) and big enough to line the prepared tart tin. Carefully lift the pastry into the tin and without stretching press it into the bottom and edges of the tin. With a small knife trim any overhanging pastry. Put the lined tin into the fridge for 30 minutes to chill. 

Preheat the oven to 200 degrees conventional (180 degree fan, gas mark 6). Take the pastry out of the fridge and put a 30cm (12 inch) circle of baking parchment on top of the pastry and fill it with baking beans or rice. Put it in the oven and bake for 15 minutes, remove the baking beans and bake for a further 5 minutes or until the pastry is just starting to turn golden. 

Meanwhile, prepare the filling. Put the softened butter, sugar and orange zest in a large mixing bowl or the bowl of a stand mixer and beat until light and fluffy. Beat in the eggs one at a time and then stir in the ground almonds. 

Take the pastry case out of the oven and allow to cool a little. Spread the Mrs Bridges Fine Cut Marmalade all over the bottom of the case and then carefully dollop the frangipane filling on top. Spread the filling out and then sprinkle over the flaked almonds. Put in the oven and bake for 25-30 minutes or until there is just the slightest wobble in the middle of the tart. 

Once the tart is cool remove it form the tart tin. Mix the icing sugar with a couple of teaspons of orange juice until you have a smooth icing that is loose enough to drizzle. Drizzle the icing over the top of the tart. 

Serve the tart by itself or with ice-cream, whipped cream or custard as a dessert. Leftovers will keep will in a sealed container for up to three days.