Sicilian leafy orange tart

In a food processor, pulse the flour, icing sugar and ground almonds to combine. Slowly incorporate the frozen butter, briefly pulsing until you have a breadcrumb-like texture. Once fully incorporated, add the egg and pulse until just combined. Turn the dough out onto a lightly floured worksurface and form into a ball, then wrap and rest for 2 hrs.

As the dough rests, put the orange juice in a medium pan over a low-medium heat. Simmer, reducing it to approximately 125ml, then stir in the caster sugar and orange zest. Leave to cool, then add the eggs and cream and blitz with a hand blender. Leave to rest for 1 hr in the fridge. Skim off and discard the top cloudy layer so you have a glossy orange liquid.

Heat the oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured worksurface to a circle around 24cm wide and 0.5cm thick. Use the pastry to line a 20cm tart case. Prick the base lightly with a fork, line with baking paper and fill with baking beans. Bake for 10 mins. Remove the baking beans, turn the oven down to 160C/140C fan/gas 3 and bake for a further 10 mins until the base looks dry and is a pale biscuit colour.

Whisk together the egg and 1 tbsp of water for the egg wash and brush the inside of the pastry case. Bake for 1 min to dry out the egg wash. Repeat the egg wash step one more time. Remove the pastry from the oven, transfer to a wire rack and leave to cool.

Once the pastry has cooled to room temperature, spoon in the orange filling. Turn down the oven to 150C/130C fan/gas 2. Bake for 45 mins or until set but with a gentle wobble in the middle. Allow the tart to cool for 2 hrs before slicing. Dust with icing sugar. If you have a kitchen blowtorch you can caramelise the icing sugar on top, if you like. Serve with a scoop of ice cream.