Bakewell Tart

Ingredients

For the Jam

• 1/4 cup raspberry jam

For the Pastry

• 225g all-purpose flour
• 150g butter
• 25g confectioner’s sugar
• 1 large egg

For the Frangipane

• 150g butter
• 150g granulated sugar
• 150g ground almonds
• 1 large egg
• 1 tsp almond extract

For the Icing

• 300g confectioner’s sugar
• 1 tsp almond extract
• 3 tbsp water

Directions

1. For the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and 2 tablespoons cold water, mixing to form soft dough.
2. Roll out the dough on a lightly floured work surface to 1/8″ thickness. Line a 9in fluted tin and transfer to the fridge to chill for 30 minutes.
3. Preheat the oven to 390F.
4. Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base. Set aside to cool a little before adding the filling.
5. While blind baking the pastry, cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix together.
6. Spread the base of the pastry case with 4 tablespoons of raspberry jam.
7. Spoon the frangipane mixture on top of the raspberry jam and smooth the surface using a palette knife.
8. Reduce the oven temperature to 355F and bake for 25–35 minutes, until golden-brown and a skewer inserted in the center comes out clean. Remove from the oven and leave to cool completely in the tin.
9. For the icing, sift the icing sugar into a bowl. Stir in the almond extract and about 3 tablespoons cold water to make a smooth, fairly thick icing.
10. When the tart has cooled completely, spoon the icing on top and spread to form a smooth surface.
11. Leave to set, then serve in slices. Enjoy!