Bakewell Tart

Ingredients

• 320 g (11oz) package ready rolled shortcrust pastry
• 125 g (1/2 cup or 1 stick) unsalted butter (, softened)
• 125 g (2/3 cup) caster sugar
• 2 free-range eggs
• 1/2 tsp almond extract
• 125 g (1 1/4 cups) ground almonds ((aka almond meal))
• 3 tbsp raspberry jam
• 50 g icing sugar
• 2 tsp water
• 1/2 tsp raspberry jam (, sieved to remove the seeds)
• 10 fresh raspberries

Instructions

1. 1

   Preheat oven to 200ºC/400F. Lightly grease a loose bottomed tart/flan tin with butter.

2. 2

   Line the greased tart tin with the ready rolled shortcrust pastry. Line the bottom with baking paper then weigh it down with baking beans or dried rice.

3. 3

   Bake for about 12 minutes or until golden. Remove the paper and baking beans and cook the tart for a further 5 minutes.

4. 4

   Meanwhile, make the frangipane filling. Cream the butter and sugar together until fluffy, then beat in the eggs, one at a time, then add the almond extract. Gently fold in the ground almonds.

5. 5

   Spread the raspberry jam over the base of the part-cooked tart, then pour in the frangipane filling and spread to make it level. Bake for 25 minutes or until golden.

6. 6

   For the icing, mix the icing sugar, water and raspberry jam until smooth, then drizzle over the bakewell tart. Decorate with the fresh raspberries.