Preheat the oven to 220°C/425°F/gas 7.

Line a baking tray with greaseproof paper.

Blitz the almonds in a food processor until nice and fine.

With the processor still running, add the cream, icing sugar, 1 egg and a pinch of sea salt until combined, stopping to scrape down the sides with a spatula, if needed.

Halve the pastry, shape into two rounds and, working quickly, dusting with icing sugar as you go to stop the pastry sticking, roll out between two sheets of greaseproof paper until they’re just under ½cm thick.

Place one round on the lined tray.

Spread the almond paste on top, leaving a 2cm gap at the edges.

Put the other round on top and gently push together.

Quickly seal the edges with the back of a fork.

Eggwash the top, then dust over an extra layer of sugar.

Gently push your finger into the middle of the pastry, then, with a sharp knife, very delicately make little lines from the centre to the outside.

Bake on the bottom of the oven for 12 to 15 minutes, or until puffed up and golden, dusting with a little extra icing sugar before dishing up.