Clementine custard tart

Ingredients

175g (6oz) ready-made shortcrust pastry8 clementines (or satsumas)
2 level tablespoons caster sugar
2 level tablespoons plain flour
12 cardamom pods, split, and seeds crushed
150ml (¼ pnt) double cream
20cm (8in) flan ring on a baking sheet

To serve:
Demerara sugar
Creme fraiche

Method

1. Roll out the pastry, on a lightly floured surface, to line the flan ring. Roll it as thinly as possible, to ensure it bakes properly. Chill. Set the oven to Gas Mark 7 or 220ºC.

2. Peel the fruit and slice each one across into 3 pieces. Arrange the slices over the pastry in two layers.

3. Mix the sugar, flour and ground cardamom seeds well, then whisk in the cream and then spoon over the fruit in the flan and it will run down between the fruit.

4. Bake in the bottom half of the oven for 30-35 minutes until just set. Let it rest for 10 minutes, then cut into wedges.

Serve warm or chilled, sprinkled with demerara sugar, if you like.Accompany with creme fraiche.Not suitable for freezing.Cook's tip: You can also try this recipe with 500g (1lb) forced young rhubarb, chopped into small chunks, with cinnamon instead of cardamom.