Festive Cherry and Raspberry Almond Tart

Place the frozen cherries, frozen raspberries, caster sugar, and the lemon zest and juice into a medium saucepan. Bring the mixture to a boil over medium heat, then reduce to a simmer for 7-10 minutes until the fruit has softened completely. Remove from heat and let cool for 5 minutes. Transfer the mixture to a blender and blitz until smooth, or use a hand blender directly in the pan. Pass the purée through a fine-mesh sieve into a clean bowl to remove the seeds. Wash the saucepan and return the smooth purée to it.

In a separate small bowl, whisk together the egg yolks and cornflour until no lumps remain. Stir in a small spoonful of the warm fruit purée to loosen the mixture, then slowly pour the egg mixture back into the saucepan with the remaining purée, stirring constantly. Cook over low-medium heat for a few minutes until the mixture thickens enough to coat the back of a spoon. Remove from the heat and gradually stir in the cold unsalted butter until melted and glossy. Pour the curd into a bowl, press baking parchment directly onto the surface to prevent a skin from forming, and chill for at least 2 hours or overnight.

To make the pastry, combine the plain flour, 40g of flaked almonds, and a tablespoon of sugar in a food processor. Pulse until the almonds are finely ground. Add the cubed salted butter and pulse until the mixture resembles coarse breadcrumbs. Add up to 1 tablespoon of ice-cold water, pulsing until the dough just starts to clump together. Turn the dough onto a floured surface, form into a flat oval, and press it into the base and sides of a 36 x 12cm rectangular fluted tart tin. Chill the pastry case for 20 minutes and preheat your oven to 200°C (180°C fan/gas 6).