Redcurrant & almond tart

Pulse together flour, sugar and butter in a food processor.

Whisk together egg yolks and water, pour inn i food processor, pulse all together.

Butter the tart pan and press dough evenly onto bottom and up sides of tart pan and prick the dough.

Chill crust until firm, about 30 minutes.

Strip redcurrants from stalks, wash and drain.

Beat the egg whites until stiff then beat in the sugar and cornstarch.

Stir in 7 tbsp ground almonds and fold redcurrants into the filling.

Heat oven to 180C/fan 160C/gas 4.

Bake the crust in middle of oven until center and edges are golden, for about 15 minutes.

Scatter the crust with almonds and pour inn redcurrant filling.

Heat oven to 150C and bake the tart in middle of oven for about 50 minutes.

Allow to cool then dredge with icing sugar before serving.