Apricot, raspberry & cardamon tart

1. Preheat the oven to 200°C, gas mark 6. Sift the flour onto a clean work surface and make a well in the centre. Put the butter, sugar and egg in the well, and work all the ingredients together with your fingertips to form a stiff dough. Don’t overmix. Knead lightly until smooth, then wrap and chill for 30 minutes. Or mix up all the ingredients together in a processor or bowl, but stop as soon as the pastry starts to come together and then knead lightly.

2. Roll out the pastry into a large circle, a little wider than a 22-23cm deep loose-bottomed flan tin. Lift into place and press gently into the tin. If the pastry cracks, just pinch it together. Trim the edges neatly and prick the base with a fork. Chill for another 5 minutes.

3. Crumple a circle of greaseproof paper and use to line the pastry case, then fill with baking beans or dry rice. Place the tin on a baking sheet and bake for 10 minutes, then remove the beans and paper. Return to the oven for 5 minutes to dry out the pastry.

4. Beat together the crème fraîche, yogurt, sugar and eggs. Stir in the cardamom seeds. Arrange the apricots and raspberries over the base of the pastry case, and pour over the cream and egg mixture. Reduce the oven temperature to 180°C, gas mark 4. Bake the tart for 35 minutes until the filling is set and golden. Leave to cool on a wire rack. Chill until ready to serve.