Bakewell tart

Recipe & Image taken from http://www.bbcgoodfood.com

For the pastry

125g plain flour

75g unsalted butter , cold and

diced

25g caster sugar

1 egg yolk

1 egg white

For the filling

2 heaped tbsp raspberry jam

150g unsalted butter , at room

temperature

150g caster sugar

3 eggs , beaten

egg yolk

150g ground almonds

lemon , zested
1 tsp almond extract

1 tbsp flaked almonds

To make the pastry, tip the flour, butter and sugar into a food

processor with a pinch of salt. Whizz until the mixture resembles breadcrumbs.

Add the egg yolk and 1 tsp of cold water and pulse until the dough comes together.

Flatten into a disc, cover with clingfilm and chill for no more than 1 hour.

Roll out the pastry on a lightly floured surface to about 3mm thickness. Line a 25cm fluted tart tin, prick the base with a fork and chill for 20 minutes.

Heat the oven to 180C/fan 160C/gas 4.  Line the pastry case with baking parchment and fill with baking beans. Cook for about 20 minutes until the pastry is a pale golden colour.

Take out the beans, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes.   Cool slightly.

Spread the jam in an even layer over the base of the pastry case. Cream together the butter and caster sugar.

Gradually add the beaten eggs and egg yolk.  Add the almond extract and fold in the ground almonds and lemon zest. Carefully spoon the mixture over the jam and spread level.

Bake for 20 minutes. Scatter with the flaked almonds and continue to cook for a further 15-20 minutes until golden and set.

Cool to room temperature & dust with icing sugar before enjoying.

** The original recipe called for a 20cm tin & no almond extract, these are changes I made after reading various reviews**