Summer Fruit Frangipane Tart

For the sweet pastry:

1. Heat your oven to 170°C.

2. Cream together 133g icing sugar and 266g unsalted butter.

3. Slowly add 3 eggs, being careful not to overmix. Add in 400g soft flour and 133g hard bread flour and mix slowly until roughly combined. Work the mixture gently on the work surface until it has a smooth surface.

4. Form into a small flat ball, clingfilm and place in the fridge for 30 minutes (this is where you can make your frangipane).

5. Take out the fridge and roll out with a rolling pin on a lightly floured surface to 5mm thick.

6. Place gently into your 8-inch tart ring, gently pressing in the sides. Make sure the dough is cold - if it has warmed up slightly, put it back into the fridge (in the ring) for 10 minutes.

7. Gently prick with a fork and blind bake (rice or baking beans in clingfilm) for 20-30 minutes.

8. Carefully remove the baking beans and brush the tart with one egg yolk and put back in the oven for a further 5 minutes.

9. Remove from the oven and allow to cool - keeping it in its tart ring. Pipe in the frangipane mix to fill half way up the tart case in a spiral formation and bake for a further 30-40 minutes until the frangipane is golden brown.

For the Frangipane:

1. Cream together 100g unsalted butter and 100g caster sugar.

2. Slowly add 2 large eggs to the mixture.

3. Add 100g ground almonds and mix until combined.

4. Keep in a piping bag until use.

For the pastry cream:

1. Heat 330g milk and one vanilla pod. In a separate bowl, mix 5 egg yolks, 80g sugar and 24g cornflour.

2. Once the milk is boiling, slowly pour 3⁄4 of the mix over the egg mix, whisking immediately to ensure there are no lumps.

3. Once combined, pour the mixture back into the pan and slowly bring back to a boil, cooking out the eggs and cornflour for two minutes. Make sure you are constantly whisking so you don’t burn the bottom of the mix.

4. Add 30g softened butter and 60g mascarpone cheese and whisk until combined.

5. Pour into a tray or boil and cover with cling film to touch the surface and leave to cool in the fridge.

6. Before use, give it a good mix with a whisk.

7. Smooth over the top of your frangipane so it meets the top of the tart case and is nice and smooth.

Assembly: www.kneadalittlelove.com

1. Cut your seasonal fruit and arrange it on top of your pastry cream.

2. Toast your almonds in the oven at 180°C for 10 minutes until golden brown. Do a light sprinkling over your fruit.

3. Gently warm the apricot jam with a splash of water over the hob. Carefully brush it over the chopped fruit to create a beautiful shiny glaze.