This is similar to a Bakewell Tart - pastry case, frangipane topping - but I used lemon curd instead of jam. The name comes from the mix of ground nuts I used in the frangipane - a mix of 44% almonds, 44% apricot kernels and 12% hazelnuts, produced by Vahiné and sold in France under the name 'Amandin'. It's said to give a more intense flavour than using almonds alone, and although it's very subtle, I think it does make a difference - many desserts made with ground almonds do not actually taste nutty unless some almond essence is used.
I was so pleased with the way the pastry for Raymond Blanc's Apple Tart turned out that I used the same recipe and method here. Again, it worked beautifully, with crisp pastry and no shrinkage - why has it taken over 30 years of cooking to discover this method?
So - I lined a 23cm(9") diameter fluted flan tin with pastry (following the instructions in the recipe), and chilled until I was ready to cook. Then I covered the base with a generous layer of lemon curd. I didn't weigh this, but estimate I used at least 100g.
I made the frangipane by beating together 100g softened unsalted butter, 150g caster sugar, 100g Amandin mix ground nuts, 50g SR flour and three large eggs.
(I thought about not using any flour, but decided in the end to add a little SR flour to lighten the mixture.)
The frangipane was spread over the lemon curd, then I sprinkled a handful of flaked almonds over the top. The tart was put onto a pre-heated baking sheet and cooked at 200C for 20 minutes, then the heat was lowered to 180C and the tart baked until it was deep golden in colour and firm to the touch. I got distracted with other kitchen chores, but I estimate this took about another 30 minutes! The frangipane puffed up as it cooked, but sank down again as it cooled.
Serve at room temperature with whipped cream, custard or whatever you fancy!