Bakewell Tart Recipe

My tip though is that if the filling still feels very liquid like after 50 minutes in the oven, then cover the top with foil to stop it from burning and return to the oven for another 10 minutes until the filling is set. 

For the filling
200g butter
200g caster sugar
3 eggs
200g ground almonds
1 tsp almond extract
200g raspberry jam
50g flaked almonds

Preheat the oven the 180°C, fan 160°C to start.

To make the pastry
1.  Sieve the flour and icing sugar into a bowl and rub in the butter.
2.  Add the egg yolk and 2 tsp water and use your hands to mix, making a firm dough.
3.  Place into the fridge for half hour.
4.  Roll out onto a floured surface and use to line a flan tin.
5.  Blind bake the pastry case for 15 mins and then leave at the side to cool.

If short on time, you can replace the homemade pastry with ready-rolled shortcrust pastry. If using ready made pastry and only do steps 4 and 5 above, and then carry on with the filling below.

To make the filling
1.  Mix together the butter and sugar.
2.  Add in the eggs one at a time.
3.  Slowly stir in the ground almonds and almond extract.
4.  Spread the jam over the base of the pastry case and then pour in the almond filling evenly on top.
5.  Sprinkle over the flaked almonds.
6.  Bake for 50 mins until the frangipane filling is golden brown on top.

Serve slightly warm with a dollop of ice cream on the side.