Bakewell tart

Method

1. 1

   To make the pastry, measure the flour into a bowl and rub in 125 g of butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.

2. 2

   Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.

3. 3

   Preheat the oven to 200C/400F/Gas 6 (180C fan).

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 cook for a further five minutes to dry out the base.

5. 5

   For the filing, spread the base of the flan generously with 1 tbsp of raspberry jam.

6. 6

   Melt the butter in a pan, take off the heat and then stir in the sugar. Add 125 g of ground almonds, egg and ½ tsp almond extract. Pour into the flan tin and sprinkle over 50 g of flaked almonds.

7. 7

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