To make the pastry, whiz the flour and butter in a food processor until the mixture resembles fine breadcrumbs, then add the ground almonds, caster sugar and egg yolk with 1 tablespoon of cold water. Pulse until the mixture just comes together (add more water if it needs it). Alternatively, sift the flour into a large bowl, rub in the butter to form fine breadcrumbs and stir in the remaining pastry ingredients.

Turn out on to a floured work surface, knead lightly, wrap and chill for at least 30 minutes. Preheat the oven to 190°C/170°C fan oven/Gas Mark 5.

Roll out the pastry on a lightly floured work surface to a 25 cm (10 in) round. Line a 23cm (9in) loose-bottomed, fluted tart tin with the pastry, prick the bottom with a fork and chill for a further 30 minutes.

Line the pastry case with greaseproof paper and fill with baking beans. Bake for 15 minutes, remove the paper and beans and cook for a further 10 to 15 minutes or until just cooked in the centre. Cool for 15 minutes.

Meanwhile, to make the filling, beat together the butter and sugar, then stir in the eggs, raisins, sultanas, grated rind of one orange and the cinnamon. Tip into the pastry case and bake for 30 minutes until set. (You might need to cover loosely with foil for the last 10 minutes or so to prevent the raisins burning.) Allow to cool a little, then transfer to a wire rack to cool completely.

Put the icing sugar in a bowl and mix with about 3 tablespoons of water to make a smooth icing. Drizzle over the tart and allow to set. Serve in slices, sprinkled with the remaining grated orange rind and dusted with icing sugar. Or serve warm with vanilla ice cream.

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