Marzipan and kumquat tart

Whizz the flour and butter in a blender until the mixture resembles breadcrumbs. Add the icing sugar, egg yolks and 1tsp cold water. Whizz until the dough just comes together. Tip on to a clean worksurface, knead lightly to bring it together with your hands, then wrap and chill for at least 1hr.

Put the kumquats into a pan, cover with water and bring to the boil. Reduce heat and simmer for 10min. Drain, reserving the liquid, and cool.

Roll out the pastry on a lightly floured surface - then use it to line a 27cm (10½in) round, 2.5cm (1in) deep loose-based flan tin. Chill for 30min. Preheat the oven to 200ºC (180ºC fan) mark 6.

Line pastry case with greaseproof paper and baking beans, and bake blind for 20min. Remove the beans and paper and return to oven for 4-5min until just dry to the touch. Reduce heat to 180ºC (160ºC fan) mark 4.

Beat the butter in a bowl until creamy. Add the marzipan, eggs and flour and beat until smooth. Reserve 12 kumquats and chop the remainder, discarding the pips. Add to the creamed mixture and spread into the case.

Slice each reserved kumquat into four and arrange the slices in a star shape over the top of the filling. Bake for 30min until pale golden and the surface is just firm.

Heat sugar in a small pan with 5tbsp reserved cooking liquid until sugar dissolves. Cook until syrupy. Brush glaze over the tart.

Whip cream with brandy and the 1tbsp icing sugar until thick. If you want to dust the tart with icing sugar, cover kumquat ‘star' with foil, then dust the area outside with icing sugar. Remove foil and serve with the brandy cream.