Best made early on, the pastry is a classic rubbing together to a fine crumb of the cold butter with the '00' flour, icing sugar and a pinch of sea salt.

Add to this the beaten egg and a tablespoon of cold water, knead deftly into a smooth dough and shape into a disc, then cover and refrigerate for at least an hour.

The frangipane is made by mixing the softened butter with the caster sugar, then gradually adding the two beaten eggs.

Grind the whole marcona almonds to a fine crumb, then mix those in.

Again, this is best refrigerated.

Heat the oven to 180C (160C fan)/350F/gas mark 4.

Roll out the pastry on a lightly floured surface to fit a 22-23 cm tin with a removable base.

Gather up the rolled pastry on to the pin and lay in the tin.

Lift the edges gently and let the disc fall into the case, then push the edges downwards, pressing with your fingertips to ensure the pastry squarely lines the case.

Pinch together any cracks.

Put spoonfuls of the frangipane in the tin, but do not smooth.

Push the chopped walnuts evenly over the tart, then lightly press in the halved prunes.

Finally, strew the tart with the chopped chocolate, pressing it down lightly.

Put the tart case on a rack, put the rack in an oven tray and transfer to the oven.

Lower the temperature to 150C (130C fan)/300F/gas mark 2 and bake for an hour, checking occasionally to see if the tart needs turning so it colours evenly.

Lower the oven temperature to 120C (100C fan)/260F/gas mark ½ and bake for a further 15 minutes.