JUBILEE FARE

The UK's best loved celebrities share their favourite recipes to create a jubilee menu to remember

- VICTORIA GRAY

DAME PRU LEITH’S NORMANDY TART

SERVES 6-8

INGREDIENTS

For the pastry

140g cold butter, plus extra for greasing

225g plain flour, plus extra for dusting

1 medium egg

A pinch of salt

60g caster sugar

For the almond filling (frangipane)

170g butter

170g caster sugar

170g ground almonds

2 large eggs

1 tbsp Calvados, kirsch or a liqueur you like

A few drops of almond essence

For the topping

3-4 small red dessert apples, skin left on, cored and halved

100g smooth apricot jam

Juice of half a lemon

METHOD

• Heat the oven to 200°C/fan 180°C/ gas mark 6, and put a baking sheet on the middle shelf to heat. Lightly butter a 26cm loose-bottomed tart tin and dust with flour, tipping out any excess.

• For the pastry, whizz all the ingredients together in a food processor until the dough forms a ball. Roll it out into a thin, even circle big enough to line the tin.

• Lift the pastry by rolling it around the rolling pin then unrolling it over the tin. Don’t worry if the pastry cracks. It is so rich that you can just use your fingers to patch any gaps. Ease the pastry into the corners, then run your rolling pin firmly across the top, to trim away any excess pastry.