Bakewell Tart

A buttery shortcrust case spread with raspberry jam and filled with a soft almond frangipane.

Ingredients

For the pastry: 175g (6 oz) plain flour

• 75g (3 oz) cold butter, cubed
• 1 tablespoon caster sugar
• Cold water to mix

For the filling: 4 tablespoons raspberry jam

• 110g (4 oz) soft butter
• 110g (4 oz) caster sugar
• 110g (4 oz) ground almonds
• 2 large eggs
• 1/2 teaspoon almond extract
• 25g (1 oz) flaked almonds

Directions

1. Make the pastry: rub the butter into the flour until it resembles breadcrumbs, stir in the sugar, then add just enough cold water to bring it together. Wrap and chill for 30 minutes.
2. Roll out the pastry and line a 23cm (9 inch) loose-bottomed flan tin. Prick the base and chill again, then bake blind at 190C (gas mark 5) for 15 minutes.

Spread the jam over the base of the pastry case.

1. Make the frangipane: whisk the butter, sugar, ground almonds, eggs and almond extract together until smooth, then spread it over the jam.
2. Scatter with flaked almonds and bake at 180C (gas mark 4) for about 30-35 minutes until golden and set.
3. Cool in the tin, then serve in wedges, warm or cold.

Notes

Adapted from Delia Smith’s Bakewell tart; almond extract gives the frangipane its classic flavour.