Feijoa bakewell tart

Sweet shortcrust pastry

• 50 g white sugar
• 100 g unsalted butter, cut into pieces
• 180 g plain flour, plus extra for dusting
• 1 egg yolk
• 1 pinch salt

Filling

• 120 g blanched almonds
• 300 g feijoas (approx. 3-4 feijoas), peeled and cut into quarters (see Tips)
• 120 g unsalted butter, softened
• 80 g caster sugar
• 2 tbsp plain flour
• ½ tsp baking powder
• ¼ tsp natural almond extract
• 1 pinch salt
• 1 egg
• 1 - 2 tbsp flaked almonds
• icing sugar, for dusting