Italian-born, Melbourne-based chef Rosa Mitchell specialises in simple, traditional, lovingly prepared and utterly authentic food. Thanks to eatlove.com.au, we share this recipe from her book Rosa's Farm

This almond tart makes a great base for many different fruit variations, such as white or yellow peaches or fresh mulberries. Cooked fruit also works well. Peeled and cored pears, cut into quarters, can be poached in equal amounts of water and sugar with a cinnamon stick until tender.

Ingredients (serves 10)
1 × 380 g (13½ oz) disc of pastry
250 g (9 oz) butter
250 g (9 oz) caster (superfine) sugar
4 eggs
250 g (9 oz/2½ cups) ground almonds
50 g (1¾ oz/⅓ cup) plain (all-purpose) flour
Your choice of fruit
50 g (1¾ oz/½ cup) almonds

Preparation
Preheat the oven to 170ºC (325ºF/Gas 3). Lightly grease a 25 cm (10 inch) loose-bottomed tart tin, about 3 cm (1¼ inches) deep. Roll out the pastry on a lightly floured surface. Gently place the pastry in the tart tin and press lightly into the edges, then trim any excess and chill for 20 minutes. Line with foil or baking paper and weigh down with pastry weights, dry beans or lentils. Place in the oven and bake for about 10 minutes. Remove the foil and pastry weights, prick the base with a fork and cook for a further 5-7 minutes, or until light golden. Set aside to cool to room temperature.

Combine the butter and sugar in a food processor, then add the eggs, one at a time, until well combined. Add the ground almonds and flour and pulse until just combined. Spoon the mixture gently into the prepared tart base, spreading evenly.

Arrange the fruit over the almond filling, pressing down lightly so it buries a little into the mixture. Top with the flaked almonds and bake for about 1 hour, or until firm to touch in the centre.

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