Bakewell tart

Ingredients

• 175g/6oz plain flour
• 75g/2½oz chilled butter
• 2-3 tbsp cold water
• 1 tbsp raspberry jam
• 125g/4½oz butter
• 125g/4½oz caster sugar
• 125g/4½oz ground almonds
• 1 free-range egg, beaten
• ½ tsp almond extract
• 50g/1¾oz flaked almonds

Instructions

1. To make the pastry, place the flour in a bowl and add the chilled butter. Rub the butter into the flour with your fingertips until the mixture resembles fine crumbs. Gradually add the cold water, bringing the mixture together into a soft dough without overworking it.
2. Roll out the pastry on a lightly floured surface and use it to line a 20 cm tart tin, pressing it gently into the base and sides. Chill in the refrigerator for at least 30 minutes.
3. Preheat the oven to 200°C (180°C fan). Line the chilled pastry case with foil and fill with baking beans. Blind-bake for about 15 minutes, then remove the foil and beans and return the case to the oven for a further 5 minutes to dry the base.
4. Spread the raspberry jam evenly over the base of the pastry case.
5. Melt the butter in a saucepan, then remove from the heat. Stir in the sugar, followed by the ground almonds, beaten egg, and almond extract, mixing until smooth. Spoon the mixture over the jam and level the surface. Scatter the flaked almonds over the top.
6. Bake for about 35 minutes, until the filling is set and golden. If the almonds begin to brown too quickly, loosely cover the tart with foil.
7. Remove from the oven and allow to cool slightly before serving.

instructions_source: editorial-classic