British Bakewell Tart

Instructions

1. Prepare the pastry
   In a large bowl, mix the flour and icing sugar. Rub in the cold butter until the mixture resembles breadcrumbs. Add the beaten egg and enough cold water to form a dough. Wrap in cling film and chill for at least 30 minutes.
2. Line the tart tin
   Preheat oven to 180°C (160°C fan, 350°F). 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 15 minutes.
3. Blind bake the pastry case
   Line the pastry case with baking parchment and fill with baking beans or rice. Bake for 15 minutes, then remove the paper and beans and bake for a further 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, making sure it covers the entire base.
5. Make the frangipane filling
   In a large bowl, cream together the softened butter and caster sugar until pale and fluffy. Gradually beat in the eggs, adding a spoonful of ground almonds if the mixture starts to curdle. Fold in the remaining ground almonds and the almond extract.
6. Assemble and bake the tart
   Carefully spoon the frangipane mixture over the jam, spreading it evenly. Scatter the flaked almonds over the top. Bake for 35-40 minutes until the filling is golden and set. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
7. Glaze the tart (optional)
   If desired, mix the icing sugar with 2-3 tablespoons of water to make a thick glaze. Drizzle over the cooled tart in a feathered pattern, or cover the entire top with a thin layer of icing.