Roll out the pastry with a little flour until
big enough to line a deep 20-23cm loosebottom
tart tin. Line the tin with the
pastry, leaving any excess overhanging.
Chill or freeze for 30 mins.
Heat oven to 180C/fan 160C/gas 4.
Line the pastry with baking paper, fill
with baking beans, then bake blind for
20 mins. Remove the paper and beans,
then bake for 5 mins more until the
pastry is pale biscuit coloured.
Meanwhile, make the filling. Whizz the
Madeira cake in a food processor, then
tip into a large bowl with the flour, butter,
ground almonds, caster sugar and eggs.
Briefly beat together until smooth.
Reduce oven to 160C/fan 140C/gas 3.
Tip the compote into the pastry case
and spread to cover the base. Spoon over
the almond mixture and gently spread
to cover the compote. Scatter with the
flaked almonds, then bake for 1 hr until
golden and firm to the touch. Remove
onto a serving plate and serve slightly
warm, dusted with icing sugar with Greek
yogurt and a drizzle of honey alongside.