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.