Bakewell Tart
Ingredients
For the pastry For the filling
200g plain flour 180g butter, softened
1 tbsp icing sugar plus extra to decorate 180g caster sugar
125g butter 3 eggs
1 egg yolk 180g ground almonds
1tsp almond extract
200g raspberry conserve
25g flaked almonds
Method
Sieve the flour and icing sugar into a bowl Rub in the butter. Add the egg yolk and 2 tsp water and mix to a firm dough. Roll out onto a lightly floured board and use to line a deep 23cm loose-based, fluted tart tin. Chill for 15 mins.
Heat the oven to gas 4, 180c, 160c fan and bake the case "blind" for 15 mins. Remove the paper and baking beans and cook for a further 10 minutes until the pastry is dry and a light golden colour. Remove from the oven and leave to cool.
For the filling, beat together the butter and sugar. Beat in the eggs one at a time then stir in the ground almondsand almond extract. Spread the jam over the base of the pastry case and spread the almond filling evenly on top. Sprinkle over the flaked almonds.
Bake for 35-40 mins until the frangipane filling is firm and golden brown on top. Allow to cool completely in the tin. Carefully remove from the tin and dust with icing sugar.