Bakewell Tart

Instructions

1. Make the pastry
   In a large bowl, rub the cold cubed butter into the flour until it resembles breadcrumbs. Stir in the icing sugar, then add the beaten egg and enough cold water to form a dough. Wrap in cling film and chill for at least 30 minutes.
2. Prepare the pastry case
   Roll out the chilled pastry on a lightly floured surface to about 3mm thickness. Line a 23cm fluted tart tin with the pastry, trimming any excess. Prick the base with a fork and chill for another 15 minutes. Preheat the oven to 180°C (160°C fan).
3. Blind bake the pastry
   Line the pastry case with baking parchment and fill with baking beans or rice. Bake for 15 minutes, then remove the beans and parchment and bake for another 5 minutes until the pastry is pale golden. Remove from the oven and allow to cool slightly.
4. Add the jam layer
   Spread the raspberry jam evenly over the base of the pastry case, ensuring it covers the entire surface.
5. Make the frangipane filling
   In a large bowl, beat the softened butter and caster sugar until light and fluffy. Gradually beat in the eggs, then fold in the ground almonds and almond extract until well combined.
6. Assemble and bake the tart
   Carefully spoon the frangipane mixture over the jam layer, spreading it evenly. Sprinkle the flaked almonds over the top. Bake in the preheated oven for 35-40 minutes until golden brown and set.
7. Cool and finish
   Allow the tart to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Once cool, dust with icing sugar before serving.