Bakewell tart

Steps

1. 1

   For the pastry, rub the chilled butter into the plain flour with your fingertips until the mixture resembles fine breadcrumbs. Add the water and mix to form a soft dough.

2. 2

   Roll out the dough on a lightly floured surface and line a 20 cm (8 in) flan tin. Chill in the fridge for 30 minutes.

3. 3

   Preheat the oven to 200°C 200 °C · 392 °F · Gas 6 · Medium heat (400°F 204 °C · 400 °F · Gas 6 · High heat / Gas 6) with a 180°C 180 °C · 356 °F · Gas 4 · Medium heat fan setting.

4. 4

   Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and bake for a further 5 minutes to dry out the base.

5. 5

   Spread the base with raspberry jam for the filling.

6. 6

   Melt the butter in a pan, remove from heat, and stir in the sugar. Add the ground almonds, egg, and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.

7. 7

   Bake for about 35 minutes. If the almonds brown too quickly, cover the tart loosely with foil to prevent burning.