Bakewell tart

Ingredients

plain flour

chilled butter

cold water

raspberry jam

butter

caster sugar

ground almonds

free-range egg, beaten

almond extract

flaked almonds

175g/6oz

75g/2½oz

2-3 tbsp

1 tbsp

125g/4½oz

½ tsp

50g/1¾oz

Instructions

To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs
Add the water, mixing to form a soft dough
Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin
Leave in the fridge to chill for 30 minutes
Preheat the oven to 200C/400F/Gas 6 (180C fan)
Line the pastry case with foil and fill with baking beans
Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base
For the filing, spread the base of the flan generously with raspberry jam
Melt the butter in a pan, take off the heat and then stir in the sugar
Add ground almonds, egg and almond extract
Pour into the flan tin and sprinkle over the flaked almonds
Bake for about 35 minutes
If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning