Bursting Berry Fruit Pie

Preheat the oven to 180°C (160°C fan oven) Gas Mark 4.

Roll out the pastry on a lightly floured surface until large enough to line a 22-23cm round deep loose-bottomed tart tin. Line the pastry with foil or greaseproof paper, fill with baking beans and bake for 10 minutes. Remove the paper and beans and cook for 5 minutes more until the pastry is sandy and golden. Set aside.

Whisk the butter and sugar until pale, add the almond extract, ground almonds and whisk in the eggs, one at a time.

Spoon the almond mixture into the tart base, then sprinkle the redcurrants on top.

Bake for 35 minutes, or until the top is lightly golden and the filling has set.

Allow to cool in the tin for 15 minutes before carefully transferring to a cooling rack.

Delicious served warm or cold!