Place the flour, icing sugar and butter into the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and 1 tbsp fridge-cold water and process until the dough just comes together. Shape into a flat disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.

Grease a 23-24cm fluted tart tin with a removable base. Roll out the pastry on a lightly floured surface to 3mm thick. Line the tin with pastry, using a small knife to carefully trim the edges. (Note: we allowed a few mm extra pastry above the lip of the tin to allow for shrinkage when cooking. This is a very forgiving pastry, so don't stress too much about little tears — just use some offcuts to repair, pressing into place with your fingers.) Place in the fridge for at least 15 minutes to chill.

Preheat oven to 180°C. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until light golden. Remove tart shell from oven. (If you notice any little cracks in the pastry shell, you can repair them with a small amount of pastry offcuts pressed into place — they will cook with the filling.) Reduce oven temperature to 150°C.

To make the frangipane filling, use an electric or stand mixer to beat the sugar, butter, vanilla and cinnamon in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and almond meal and stir with a wooden spoon to combine. Spread frangipane filling evenly over the base of the pastry case. Top evenly with the halved grapes, gently pressing them into the mixture, and sprinkle with flaked almonds. Bake for 40-45 minutes, or until the frangipane filling is set and golden. Set aside to cool slightly.

Increase oven temperature to 200°C. Line a small baking tray with baking paper. Arrange the grape bunches on the lined tray and drizzle with honey. Bake for 15-20 mins or until tender. Set aside to cool.

Remove tart from tin and place on a serving platter or wooden board. To serve, arrange roasted grapes over the tart and drizzle with extra honey. Slice the tart into wedges and serve with cream.