Duchy Organic apple & blackcurrant frangipane tart with whipped honey cream

To make the pastry, put the flour and ground almonds into a food processor. Add the cold butter in cubes, then pulse until the mixture resembles fine crumbs. Pulse in the caster sugar. Beat the egg and pulse in until a dough forms. Add 1 tbsp water if needed to help it to come together. Shape into a disc, wrap and chill until firm.

On a work surface dusted with flour, roll the pastry out to about 0.5cm thickness and large enough to line a 23cm loose-bottomed fluted tart tin with a little excess. Trim with a roll of the rolling pin, prick the base with a fork, then chill for 30 minutes or until firm.

Meanwhile, make the frangipane. Beat the butter with the icing sugar using a stand mixer or electric handheld whisk. Don’t get too much air into it or it will puff up in the oven – frangipane should be dense and moist. Add the eggs, 1 at a time, and beat until well mixed. Fold in the ground almonds and cornflour with a large metal spoon until even.

Preheat the oven to 180ºC, gas mark 4 and slide a baking tray in to heat up. Spoon the jam over the chilled pastry base, then top with the frangipane filling and spread out gently to meet the edges. Core and slice the apples into wedges, leaving the skins on, then arrange on top with the berries and scatter with the sliced almonds.

Slide the tart onto the hot baking tray, then bake for 1 hour to 1 hour 10 minutes, or until the pastry is golden and biscuity, the apples are tender and the frangipane middle feels firm. Set aside to cool on a wire rack.

Whip the cream and honey in a large bowl until thick and spoonable, but not stiff. Serve the tart warm or cold, dusted with a little icing sugar, if liked, and sliced, with a spoonful of the honey cream.