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Bakewell tart

Ingredients Method

175 g plain flour To make the pastry, measure the flour into a
75 g butter bowl and rub in the butter with your fingertips
until the mixture resembles fine breadcrumbs.
3 tablespoons cold water Add the water, mixing to form a soft dough.
1 tablespoon raspberry jam Roll out the dough on a lightly floured work
125 g butter surface and use to line a 20cm/8in flan tin.

125 g caster sugar Leave in the fridge to chill for 30 minutes.
125 g ground almonds Preheat the oven to 200C/400F/Gas 6 (180C
1 free-range eggs (beaten) fan).
1/2 teaspoon almond extract Line the pastry case with foil and fill with
50 g sliced almonds baking beans. Bake blind for about 15 minutes,
then remove the beans and foil and cook for a
80 g powdered sugar further five minutes to dry out the base.
2 ½ teaspoons cold water
For the filing, spread the base of the flan
generously with raspberry jam.

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

Bake for about 35 minutes. If the almonds
seem to be browning too quickly, cover the tart
loosely with foil to prevent them burning.
Meanwhile, sift the icing sugar into a bowl. Stir
in cold water and transfer to a piping bag.

Once you have removed the tart from the oven,
pipe the icing over the top,

.