Saturday Morning With Jack Tame

This tart is so very buttery and rich yet somehow summery and fresh too! It’s the perfect tart to take to a picnic, and if you pack a jar of whipped cream on iceyou’ll achieve true picnic hero status.  Makes 25cm tart  Ingredients: 2 sheets sweet short pastry, or make your own (see below)  200g butter, softened 150g caster sugar 3 medium eggs 200g ground almonds 4 tablespoons plain flour 4 fresh peaches, peeled and quartered 150g fresh blueberries 1 tablespoon liquid honey or maple syrup Instructions:  Heat oven to 200 C and place a metal tray in to heat up.  Line a 25cm loose bottom tart tin with the pastry. Sweet short pastry is very forgiving so just patch it up as you need to to get full coverage. Prick all over with a fork and chill in the freezer while you make the frangipane filling.  To make the filling, cream the butter and sugar until light and creamy. Add in the eggs, beating well between each addition. Stir in the ground almonds and flour and mix until just combined.