Bakewell Tart

Ingredients

• 320 grams all-purpose flour
• 150 grams cold butter, cubed
• 1 egg yolk
• 2 tablespoons cold water
• 1 pinch salt
• 4 tablespoons raspberry jam
• 175 grams butter, softened
• 175 grams caster sugar
• 3 large eggs
• 175 grams ground almonds
• 1 teaspoon almond extract
• 2 tablespoons all-purpose flour
• 50 grams flaked almonds
• 2 tablespoons icing sugar

Instructions

1. Make the pastry by rubbing cold butter into flour and salt until breadcrumb texture forms
2. Mix in egg yolk and cold water until dough just comes together, wrap and chill for 30 minutes
3. Preheat oven to 200°C (180°C fan) and line a 23cm tart tin with greaseproof paper
4. Roll out pastry and line the tin, prick the base with a fork
5. Spread raspberry jam evenly over the pastry base
6. Cream softened butter and caster sugar together until pale and fluffy
7. Beat in eggs one at a time, adding a tablespoon of flour after each addition
8. Fold in ground almonds, almond extract, and remaining flour until combined
9. Spread almond mixture over the jam layer
10. Sprinkle flaked almonds over the top
11. Bake for 35-40 minutes until golden brown and a skewer inserted comes out clean
12. Cool in tin for 10 minutes, then turn out onto a wire rack
13. Dust with icing sugar before serving

Notes

• Keep pastry ingredients cold to achieve a flaky texture
• If pastry cracks during lining, patch with small pieces of extra dough
• Use good quality jam for best flavor
• Almond extract is optional but traditional for authentic Bakewell Tart
• Store in an airtight container for up to 3 days
• Best served at room temperature with a cup of tea