For the pastry, combine the plain flour, fine sea salt, icing sugar and cold butter in a food processor, then pulse to fine breadcrumbs. Or rub the butter into the flour using your fingers. In a small bowl, mix 3 tbsp cold water with the egg yolks, add to the mix and pulse or stir in to combine – add up to another 2 tbsp water if the mixture still feels dry. Tip into a bowl, shape into a ball, then cover and chill for 30 mins.

On a lightly floured surface, roll out the pastry to a 27cm circle about the thickness of a £1 coin. Run a palette knife underneath it every now and then so that it doesn’t stick. Use to line a 23cm fluted tart tin, leaving an overhang of about 1cm and freeze for 20 mins. Heat the oven to 200C/180C fan/gas 6.

Cover the pastry with baking parchment, fill with baking beans or uncooked rice and bake for 15 mins. Remove the parchment and beans, prick the base of the tart with a fork and bake for 7-10 mins until the pastry has turned slightly darker. Trim the overhang with a serrated knife.

For the frangipane, beat the softened butter and sugar with a whisk (electric or by hand) until combined but not aerated. Cut the tops off the teabags and tip the tea leaves into the butter and sugar mix along with the sea salt, ground almonds, beaten eggs and self-raising flour and beat for another minute until the mixture just comes together.

Spread the marmalade over the pastry using a spoon. Top with the frangipane, working from the centre and leaving a 5mm gap around the edge for it to expand. Be gentle and try not to mix the frangipane with the marmalade for a defined layer when you cut it. Scatter over the flaked almonds and bake for 40 mins or until golden (cover with foil after 30 mins if it’s colouring too quickly). Leave to cool in the tin, then dust with icing sugar. Will keep for up to three days. Cut into slices and serve with extra-thick cream.