The lucky winner is…

Dale Hodgkinson and his recipe for Frangipane Tart!

Well done Dale, it was a close call since we had a lot of great entries for this competition.

We love your easy to follow recipe and can’t wait to try it out.

Here it is for everyone else to try:

Dulce de Leche Frangipane Tart

Mix 100g butter, 90g golden sugar and 100g almonds in a bowl with 2 eggs.

Add a teaspoon of vanilla essence/vanilla paste and the rind of half an orange.

Roll out homemade/shop bought sweet crust pastry into an inch deep pastry dish. Blind bake.

When cool, it’s now for the best bit – for this you could use any flavour jam, but Strawberry Extra Jam (by Cottage Delight) works the best.
Spread a thick layer of jam on the pastry base, and fill to just underneath the brim with the frangipane mixture.

Bake on the top shelf of the oven, gas mark 6 (200 deg) for approx 24 minutes or until golden brown.

When fully cooled, heat 1/2 jar of Cottage Delight Dulce de Leche sauce in a bain marie (bowl over boiling water).

Spread this warm, runny sauce over the top of the baked frangipane and put in the fridge to cool for 2 hours.

Remove from fridge, cut into indulgent slices and enjoy.