This is quite a sweet, biscuity pastry. Make sure your butter never gets too warm and be sure to allow enough time for the pastry to rest before baking.

Cream together 250g diced, chilled unsalted butter and
250g organic golden caster sugar
Add 2 medium free range eggs, (1 at a time) beating well in between [...]

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I have a weakness for Frangipane tarts that owes its origins, I suspect, to the name. Ever the romantic, I am swept up into a world of starched white linen and orange blossom scented monogrammed handkerchiefs just by the syllables fran-gi-pane dripping off my tongue. In my mind’s eye I can [...]

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