Orange and Ricotta Tart

On the work surface, form the flour, sugar and a pinch of salt into a mound. Make a well in the centre and add the butter and egg. Use a knife to chop all the ingredients together to the consistency of breadcrumbs, then work by hand to form a smooth dough that comes away from the hands easily. Add a little cold water or more flour as needed. Shape into a ball, wrap in cling film and chill for approx. 30 minutes.

Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and grease the tart dish with butter.

Roll out the pastry on a floured work surface and transfer it to the tart dish. Press the edge down lightly and scatter chopped almonds around the edge.

Beat the eggs with 100 g sugar until fluffy. Add the ricotta, orange zest and juice and stir until smooth. Tip into the tart case and spread evenly, levelling the surface. Bake in the oven for around 50 minutes. If it starts browning too much, cover with aluminium foil.

Meanwhile, bring the remaining sugar to the boil with 100 ml water and add the orange slices. Bring back to the boil and simmer for around 2 minutes, then remove from the heat and leave to cool.

Take the tart out of the oven and leave to cool. Remove from the dish.