Knight’s Almond-Crusted Fruit Pastry

1.In a large bowl, combine the flour and powdered sugar. Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.

2.Add the egg yolk and 2 tablespoons of cold water, mixing gently to form a firm dough. Add an extra tablespoon of water if needed. Shape into a disk, wrap in cling film, and refrigerate for 30 minutes.

3.Preheat your oven to 180°C (350°F).

4.In a separate bowl, mix the ground almonds, granulated sugar, and almond extract to create the almond filling.

5.Combine the chopped dried figs, apricots, and cherries (or raisins) in another bowl. Add the ground cinnamon, nutmeg, lemon zest, and honey. Stir well to coat the fruits evenly.

6.Roll out the chilled pastry dough on a lightly floured surface to about 5mm thickness. Cut into rectangles approximately 12cm by 8cm.

7.Spread a generous layer of the almond filling onto half of each pastry rectangle, leaving a small border around the edges.

8.Top the almond filling with the mixed dried fruits, pressing them lightly into the filling.

9.Fold the pastry over to enclose the filling, pressing the edges firmly together and crimping with a fork to seal.

10.Place the pastries on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.

11.Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.

12.Remove from the oven and allow to cool slightly on a wire rack.

13.Dust the pastries lightly with powdered sugar before serving.