Bakewell Tart

Ingredients

• 175 gall-purpose flour, for shortcrust pastry
• 75 gchilled butter, for shortcrust pastry; rubbed in to fine breadcrumb texture
• 2 1/2 tbspcold water, 2–3 tbsp; for shortcrust pastry
• 1 tbspraspberry jam, spread over base of tart
• 125 gbutter, for frangipane filling; melted
• 125 gsuperfine sugar, for frangipane filling
• 125 gground almonds, for frangipane filling
• 1egg, free-range; beaten
• 1/2 tspalmond extract
• 50 gflaked almonds, scattered over top before baking

Method

1. 1

   Make the pastry: rub the chilled butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the cold water a tablespoon at a time, mixing until a soft dough forms.

2. 2

   Roll out the dough on a lightly floured surface and use it to line a 20cm (8in) flan tin. Chill in the fridge for 30 minutes.

3. 3

   Preheat the oven to 200°C / 400°F / Gas 6 (180°C fan).

4. 4

   Line the pastry case with foil and fill with baking beans. Blind bake for about 15 minutes, then remove the beans and foil and bake for a further 5 minutes to dry out the base.

5. 5

   Spread the base of the pastry case generously with raspberry jam.

6. 6

   Make the frangipane: melt the butter in a pan and remove from heat. Stir in the sugar, then add the ground almonds, beaten egg and almond extract. Pour into the pastry case and sprinkle the flaked almonds over the top.

7. 7

   Bake for about 35 minutes until the frangipane is set and golden.