Blackberry and apple bakewell tart

Method

1. Sift the plain flour, icing sugar and a pinch of salt into a large bowl. Using your fingertips, rub in the butter until it forms fine crumbs. Add the beaten egg and lightly bring together to form a firm dough, taking care not to handle it any more than necessary. Shape into a disc (which will be easier to roll out later), then chill, wrapped in cling film, for 30 minutes.
2. Heat the oven to 180°C/160°C fan/gas 4 with a baking sheet inside. Roll out the pastry on a lightly floured surface to the thickness of £1 pound coin, then use to line the tart tin. Try not to stretch the pastry too much. Trim off the excess pastry and prick the base all over with a fork. Line the pastry case with baking paper and fill with baking beans or uncooked rice. Chill for 30 minutes.
3. Put the tart case on the preheated baking sheet and bake for 15 minutes, then remove the beans/rice and paper and cook for a further 5 minutes until pale golden and sandy to the touch.
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4. Meanwhile, make the filling. In a large mixing bowl, beat the butter and sugar together using an electric hand mixer until pale and fluffy. Beat in the eggs, a little at a time, then fold in the ground almonds, flour and orange zest (see tip).
5. Spread the jam evenly over the base of the tart case, then spoon over the filling mixture, levelling the surface with the back of a spoon. Scatter over the blackberries and flaked almonds, then bake for 35-40 minutes until golden, well risen and just set in the centre. Leave to cool in the tin for 5 minutes, then lift out onto a wire rack and leave to cool completely (see Make Ahead). Serve with dollops of crème fraîche.