Method

• 1.
  For the pastry, in a stand mixer fitted with the paddle attachment, gently cream the butter and sugar until just smooth. You want to mix it on a low-medium speed to avoid bringing air into the pastry.
• 2.
  Lightly whisk the eggs in a small bowl, and add to the mixer a little at a time until just combined, then add the flour and 1/4 tsp fine salt in two additions. Mix very gently for 10 seconds until the pastry just comes together.
• 3.
  Tip the pastry out onto a lightly floured bench and flatten out into a disc 2cm thick. Wrap in plastic wrap and rest in the fridge for at least 1 hour, or until you’re ready to use it (see notes).
• 4.
  For the frangipane, in a stand mixer fitted with the paddle attachment, cream together butter, sugar, vanilla and lemon zest on a medium speed for 3-5 minutes, until pale and fluffy. Combine almond meal and flour in a bowl and whisk with a fork to knock out any lumps. Lightly whisk the eggs in a separate bowl. Add the eggs to the creamed butter mixture in several increments, with the paddle still going, ensuring that each addition is fully incorporated before adding the next. Once eggs are completely incorporated, add the dry ingredients and mix with the paddle until just combined.
• 5.
  Transfer frangipane to an airtight container and refrigerate if not using straight away. Bring to room temperature after it’s been chilled.
• 6.
  Grease a 25cm tart pan. Roll your rested pastry out into a large disc 3mm thick, and gently lay it over the pan. Use your thumbs to press the pastry into the corners of the pan, leaving the edges overhanging a little to allow for some shrinkage. Keep any excess pastry for another use, wrapped and refrigerated (see notes). Refrigerate lined tart case for 20 minutes and preheat the oven to 210°C/190°C fan-forced.
• 7.
  When the oven is hot, line tart case with foil and fill with baking weights - granulated sugar is ideal for this because it gets right into the corners. Bake for 20 minutes and then remove the foil and baking weights. Reduce the heat to 180°C/160°C fan-forced and bake for another 6-8 minutes, until the pastry is cooked but still pale. Check for any gaps or cracks, and plug those with excess raw pastry. When cool enough to handle, use a vegetable peeler or sharp serrated knife to trim the pastry neatly down to the edge of the tart pan. Set aside to cool.
• 8.
  Preheat the oven to 180°C/160°C fan-forced. Spoon the jam into the tart shell and spread it across the base, then spread 700g frangipane evenly over the jam. It should reach about 5mm from the top, allowing space for it to rise during baking. Arrange the fruit over the surface, pressing it down very gently, and then scatter the flaked almonds over the top.
• 9.
  Bake on the top shelf of the oven for 30 minutes. Rotate it to ensure an even bake, then bake for another 5-10 minutes, until firm to touch. If, at the point when you turn the pan, the pastry is getting too dark but the frangipane is not baked, reduce the heat to 170°C/150°C fan-forced for the remainder of the bake.
• 10.
  Cool on a wire rack for 30 minutes before serving.