• Preheat the oven to 180C/ 350F 

To make the pastry:

• Whiz the butter and sugar in a food processor until combined. Add the egg and mix for 30 seconds. Add the flour and process briefly until the pastry comes together. Knead it briefly on a floured surface and then wrap it in cling/plastic and let it rest in the fridge for 30 minutes.

While it is resting make the frangipane mix.

• Using an electric mixer cream the butter and sugar mixture and then add the egg and vanilla and mix to combine. Fold the almond flour in by hand.
• Roll the chilled pastry out on a floured surface and line a 22cm loose bottom tart tin with it.  Line this with baking paper and fill with rice / dried beans / baking weights and bake blind for 10 minutes.  
• Remove from the oven and removed the paper and the weights and then bake the pastry for a further 10 minutes.  
• Spread the fruit mince over the bottom of the pastry and then top with the frangipane mix.  
• Scatter over the flaked almonds and bake the tart for 20 minutes until golden.  If it starts turning too dark before the 20 minutes is up, place a loose piece of tin foil loosely over the tart to prevent over-browning.