Bakewell Tart

• Plain flour175g/6oz
• Chilled butter (pastry)75g/2½oz
• Cold water2-3 tbsp
• Raspberry jam1 tbsp
• Butter (filling)125g/4½oz
• Caster sugar125g/4½oz
• Ground almonds125g/4½oz
• Free-range egg, beaten1
• Almond extract½ tsp
• Flaked almonds50g/1¾oz

Steps · tap to check off

1. 1Rub 75g butter into flour until crumbly; mix in water to form a soft dough.
2. 2Roll out dough, line an 8-inch flan tin, and chill for 30 minutes. 30:00
3. 3Preheat oven to 400°F (180°C fan).
4. 4Blind bake pastry with foil and beans for 15 minutes; remove weights and bake 5 minutes more. 15:00
5. 5Spread raspberry jam over the base of the pre-baked pastry.
6. 6Melt 125g butter, remove from heat, and stir in sugar, ground almonds, egg, and extract.
7. 7Pour mixture into the tin and top with flaked almonds.
8. 8Bake for 35 minutes, covering with foil if almonds brown too fast. 35:00