Damson and almond pie

In a large bowl, cream together the butter and sugar. Beat in the egg and egg yolk and stir in the almonds, flour and jam.

Roll out half the pastry and cut around a circle about 25cm in diameter. Roll out the remaining pastry slightly thicker and cut out another 25cm circle.

Place the thinner circle on a baking tray and spread over the jam and almond filling, leaving a 2.5cm border around the edges.

Brush the border with egg glaze and set the remaining pastry circle on top, pressing the edges firmly together.

Form a scallop pattern around the edge of the gateau by pulling in at intervals with the back of a knife.

Brush the top with beaten egg and score the top in curves, taking care not to cut all the way through the pastry. Chill for 20 minutes.

Meanwhile, preheat the oven to 220C/gas 8.

Bake in the oven for 30-35 minutes until firm, puffed and golden. Serve with custard or thick cream.