Peanut butter frangipane and fresh jam tart

Method

1. Put the peanuts in a food processor and whizz to a crumb – pulse the mixture rather than processing it for a long time to make sure it doesn’t heat up and turn oily. Add the flour and pulse together quickly, then add the cubed butter and pulse again to create a breadcrumb-like texture. Add the egg yolk and continue to pulse just until it starts to come together as a dough. Shape the dough into a disc, then wrap and chill for 30 minutes.
2. Meanwhile, make the frangipane. Put the butter and sugar in a small bowl and mash with a fork until well combined. Stir in the peanut butter, salt and egg until smooth. Set aside.
3. Put a small plate in the freezer, ready to test the set of the jam. Put the berries, sugar and lemon juice in a large pan over a low-medium heat and warm gently until all the sugar has dissolved. Increase the heat and boil vigorously until the jam reaches 105°C – depending on the size of your pan, this will take anything from 5 to 15 minutes. The jam should be visibly thicker but try not to crush the berries too much, it’s nice having some larger chunks. Remove the pan from the heat, then spoon a small blob of jam onto one the cold plate from the freezer. After a few seconds, push your finger through the jam – if it wrinkles a little it has reached a soft setting point and is ready (if not, put the pan back on the heat and bubble for 1-2 minutes more). Remove the pan from the heat for the jam to settle, then skim off any scum floating on the surface. Leave the jam to cool while you make the tart case.
4. On a lightly floured work surface, roll out the pastry until 3mm thick. Use the pastry to line the tart tin, gently pressing it into the edges of the tin. Trim and reserve the excess pastry in the fridge. Prick the base with a fork, then chill for 20 minutes.
5. Heat the oven to 200°C fan/gas 8. Line the tart case with baking paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the baking paper and beans/rice. Brush the base of the pastry with a little of the egg white (keep any leftovers), then bake for another 5-8 minutes until light golden. Stir most of the remaining egg white into the frangipane mixture, keeping a little to brush the pastry decorations.
6. Reduce the oven to 180°C fan/gas 6. Spread the frangipane evenly in the base of the tart case. Top with the berry jam, then decorate with the offcuts of pastry rolled/cut into any shape you like. Brush the pastry decorations with the remaining egg white mixed with a splash of milk.
7. Bake for 20-25 minutes until the pastry on top is golden and the filling has puffed up. Leave to cool for 20 minutes before serving – it’s nice warm but if it’s too hot, it will spill out everywhere. You can also leave it to cool completely and enjoy at room temperature.