Blood orange, date and cinnamon tart

Preheat oven to 190C. For pastry, process flour, butter and icing sugar in a food processor until mixture resembles coarse breadcrumbs. Add egg yolk and two tablespoons cold water and process until mixture forms a ball. Remove, form into a disc and rest, covered, in fridge for 30 minutes. Roll pastry out on a lightly floured surface and line a 23-centimetre flan tin. Refrigerate 30 minutes. Line pastry with baking paper and fill with weights. Bake blind at 190C for 10 minutes. Remove paper and weights and bake a further 10 minutes. Cool. Sprinkle three tablespoons of ground almonds over the pastry shell and top with dates and orange segments. Combine eggs, remaining almonds, caster sugar, cream, orange rind and cinnamon and whisk until well combined. Pour mixture over oranges and dates and bake for 25-35 minutes or until golden and set. Serve with thick cream or ice-cream.