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Now you might be wondering why on earth a blog about cooking and living in the Dordogne is posting a very classic British recipe. Well, you see there are loads of Brits living in the Dordogne, there was even a BBC TV program a few years ago called “Little England” that followed the lives of several couples that had moved to the Dordogne. And it is ever so good and so very simple that it would be a major omission on my part not to include it. Do be sure to use a good quality strawberry or mixed berry jam and not a jelly though as it really makes your cake taste so much better. I use Bonne Maman jam. The pastry was made using a slightly different method, see below, but feel free to use store bought if you prefer.

IMG_6303IMG_6305IMG_6309IMG_6310IMG_6312IMG_6314IMG_6315Serves 8


1 shortcrust pastry – recipe below
340 g / 12 oz blanched whole almonds or almond flour
1 cup plus 5 tablespoons sweet butter
1 cup sugar
3 eggs
6 tablespoons strawberry or raspberry jam
A few sliced blanched almonds
Whipped cream, crème fraîche or custard


Preheat the oven to 175 C / 350 F
Butter and flour a 28 cm / 11 inch tart pan with a removable bottom
Line the tart pan with your pastry
Place in the freezer for 1 hour
Bake for 15 minutes then set aside
Lower the oven temperature to 160 C / 325 F
If using whole almonds, place them in the bowl of your food processor and blitz them until you have a fine powder
Mix the butter and sugar until creamy
Add the butter mixture to the almonds
Add the eggs one at a time and fold in until smooth
Place in the refrigerator for about 20 minutes to firm up slightly
Smear the jam into the bottom of your pastry crust
Pour the chilled frangipane mixture over the jam
Sprinkle a few sliced almonds on the top
Bake for about 40 minutes
The almond mixture will be firm on the edges, still soft in the middle and golden
Allow to cool for 30 minutes – it will not be easy to wait but it is so worth it
Serve with whipped cream, crème fraîche or be very British and use custard



5 tablespoons butter
1 cup powdered sugar
pinch of salt
2 cups flour
zest of 1/2 lemon
2 egg yolks
2 tablespoons cold milk


Cream together the butter, powdered sugar and salt
Add in the flour, lemon zest and egg yolks
When the mixture looks like coarse breadcrumbs, add the cold milk
Pat and gently work the mixture until you have a ball
Flour it lightly
Roll into a large sausage shape – do not work it too much
Wrap the dough in plastic wrap
Place in refrigerator for at least one hour
Remove from refrigerator and slice it up
Line your tart pan with the slivers
Push them together and tidy up by trimming the edges