Make a Bakewell tart

 

Serves 6 

You will need:

• 1 sheet ready-rolled shortcrust pastry
• 180g butter, softened
• 180g caster sugar
• 3 eggs
• 180g ground almonds
• 1 tsp almond extract
• 200g raspberry jam
• 25g flaked almonds
• Icing sugar

1. Pre-heat the oven to 180C. Grease a deep 23cm loose-based tart tin.

2. Line the tin with the ready-rolled pastry, then chill in the fridge for 15 minutes.

3. Add a layer of baking paper and baking beans on top of your pastry. Bake blind for 15 minutes, then remove the paper and beans and cook for a further 10 minutes until the pastry is dry to the touch and lightly golden in colour. Remove from the oven and leave to cool.

 

4. To make the filling, put the butter and sugar in a large mixing bowl and beat together using a handheld mixer.

5. Add the eggs one at a time and beat to combine, then stir in the ground almonds and almond extract.

6. Spread a layer of jam over the base of the pastry case.

7. Add the almond filling and spread evenly.

8. Sprinkle over the flaked almonds.

9. Bake in the oven for 35-40 minutes until the filling is firm to touch and golden brown in colour. Remove from the oven and allow to cool slightly before serving.