Method

• 1.
  For the pastry, combine flours, butter and a pinch of fine salt in a food processor. Process until the mixture resembles breadcrumbs. With the motor running, gradually add iced water until dough forms a ball. Tip dough onto a bench lightly dusted with flour and gently roll into a ball. Press into a disc, wrap in plastic or beeswax wrap. Refrigerate for 20 minutes (see recipe notes).
• 2.
  Roll dough out on a sheet of baking paper to a circle slightly bigger than the pan. Dust with a small amount of extra flour if sticky. Pick up pastry disc with the baking paper, drape over the pan with the paper facing up, then gently peel back paper and press pastry into pan. Use a knife to trim pastry to 1cm above edge of pan, and prick base with a fork every few centimetres. Line pastry case with baking paper and fill with pastry weights or rice. Chill in fridge or freezer for 20 minutes.
• 3.
  While pastry chills, preheat oven to 220°C/200°C fan-forced.
• 4.
  Blind-bake pastry case straight from fridge or freezer for 15 minutes, rotating halfway, then remove weights and paper and bake for 5 minutes more. Let cool completely before filling.
• 5.
  For frangipane, cream butter and caster sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 2-3 minutes. Gradually add eggs, one at a time. Add vanilla seeds and zest, then fold in almond meal. Chill until ready to use.
• 6.
  Preheat oven to 200°C/180°C fan-forced.
• 7.
  Spoon frangipane into cooled pastry case, gently spreading evenly to just below the rim. If needed, cut off any ragged pastry edges with a small serrated knife. Cover frangipane with fruit. Bake for 15 minutes. Rotate pan and bake for 15 minutes more, or until golden brown and centre is springy to touch. Cool, then dust with icing sugar.
• 8.
  Serve with yoghurt or creme fraiche.