Bakewell tart

Instructions

1- To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

2- Add the water, mixing to form a soft dough.

3- Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin.

4- Leave in the fridge to chill for 30 minutes.

5- Preheat the oven to 200C/400F/Gas 6 (180C fan).

6- Line the pastry case with foil and fill with baking beans.

7- Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.

8- For the filing, spread the base of the flan generously with raspberry jam.

9- Melt the butter in a pan, take off the heat and then stir in the sugar.

10- Add ground almonds, egg and almond extract.

11- Pour into the flan tin and sprinkle over the flaked almonds.

12- Bake for about 35 minutes.

13- If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.