Name: Bakewell Tart
Yield: 8
Ingredients: 225g plain flour; 110g cold butter, cubed; 2 to 3 tbsp cold water; 5 tbsp raspberry jam; 110g unsalted butter, softened; 110g caster sugar; 2 eggs; 110g ground almonds; ½ tsp almond extract; 25g flaked almonds; Icing sugar, to dust

Bakewell Tart

Crisp pastry, a layer of raspberry jam and almond sponge scattered with flaked almonds.

Prep

35 mins

Cook

35 mins

Serves

Difficulty

Medium

Method

Rub the butter into the flour, add water to form a dough, wrap and chill for 30 minutes.
Roll out and line a 23cm tart tin. Prick the base, chill for 15 minutes, then bake blind at 200°C / 180°C fan / gas 6 for 15 minutes.
Spread the jam over the base.
Beat the softened butter and sugar until pale, beat in the eggs, then fold in the ground almonds and almond extract.
Spread over the jam, scatter with flaked almonds and bake at 180°C / 160°C fan / gas 4 for 30 to 35 minutes until golden and set. Dust with icing sugar.