Almond Frangipani Tart

This has become a bit of a go-to dessert, however I would also make it if someone was coming round for morning or afternoon tea. Out of one of Nadia's magazine I love the fact that it doesn't require pastry (my nemesis!) and is quite happy with a variety of fruit. So a good last minute one where you can use up what you't got in the freezer, or in the fruit bowl. We've used cherries (picked from Amberley on New Year's day) and black boy peaches because our freezer is always full of them. Fresh apricots would be great, but I'd even use tinned pears if there was nothing else!

150g soft butter

150g caster sugar

1 tsp vanilla bean paste

3 eggs

150g ground almonds

50g flour

Fruit of your choice

Something to serve - Ice cream is good when the tarte is still quite warm, cream or greek yogurt otherwise.

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Preheat oven to 170C and lightly grease or spray with cooking spray a 23cm loose-bottomed tart tin.

Cream butter and sugar in a mixer or use a hand mixer, for 4-5 mins until pale and fluffy. Add vanilla and beat well. Add eggs singly, beating a little in between. Add almonds and flour and beat on low speed until just mixed and creamy.

Spoon into the tin and arrange the fruit on top (I sometimes squish it down a little) and bake for 30-35 mins or until golden and set in the centre. Cool completely before removing from the tin.

Serve with yummy things. Greek yogurt is great.

This is one I made for Dave's birthday: