Blue Flower

To fill a 22cm fluted flan tin:

375g chilled dessert pastry
100g butter at room temperature
2 medium eggs
100g caster sugar
50g plain flour
200g ground almonds
6 drops almond essence
3 tablespoons milk
Blackcurrant jam (optional but recommended)

Roll out the pastry and use to line a 22cm round fluted flan tin.
Allow to chill while making the filling.
Preheat the oven to 190°C or gas mark 5.
Cream the butter and sugar together until pale and creamy then beat in the eggs.
Add the plain flour, ground almonds, almond essence and milk to give the mixture a dropping consistency.
Spread some blackcurrant jam into the base of the pastry case then pour in the franzipan mixture and spread evenly.
Bake for 25-30 minutes until golden brown.
Serve hot or cold but cold is better.
The tart will keep for up to three days in a cake tin.


2 large eggs
Caster sugar 100g
Grated zest of 1 unwaxed lemon
2 teaspoons pure vanilla extract
Self-raising flour 100g
Unsalted butter, melted and cooled 70g

1. Whisk the eggs and sugar together until they thicken and lighten in colour
2. Beat in the lemon zest and vanilla
3. Sieve and fold in the flour with a spatula
4. Fold in the melted butter with a spatula
5. Cover the batter with cling-film and chill for a minimum of 3 hours, maximum of 2 days

Preheat the oven to 200°C

6. Place the silicon Madeleine moulds on a baking sheet
7. Divide the batter amongst the moulds, filling them almost to the top
8. Bake the Madeleines until puffed up and golden (about 12 minutes)
9. Allow to cool on a rack

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