Simon Rimmer served up a delicious peanut butter and jam tart on Sunday Brunch.

The ingredients for the pastry are: 300g flour, 150g butter, 30g sugar, 1egg, little milk to bind and egg wash.

For the filling : 180g butter, 180g sugar, 100g ground peanuts, 80g smooth peanut butter, 30g flour, 3 eggs, finely grated zest 1 lemon, 150g strawberry jam, Icing – 500g icing sugar and 75ml lemon juice.

Garnish with crushed salted peanuts.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.