Bakewell Tart

Ingredients

• 1 egg yolk
• 200g plain flour
• 1 tbsp cold water
• 25g icing sugar
• ¼ tsp fine salt
• 100g cold unsalted butter, cubed
• 150g raspberry jam
• 2 large eggs
• 100g caster sugar
• 100g unsalted butter, softened
• 150g ground almonds
• 1 tsp almond extract
• 1 tsp finely grated lemon zest
• 30g flaked almonds

Method

1. Make the pastry: rub the cold cubed butter into the flour and icing sugar until the mix looks like coarse breadcrumbs, stir through the salt, then bind with the egg yolk and cold water to a smooth, just-coming-together dough — don't overwork it. Wrap and chill for 20 minutes until firm.
2. Roll the pastry on a lightly floured surface to about 3mm thick and line a 23cm loose-bottom tart tin, pressing into the corners and leaving a slight overhang. Prick the base, line with baking parchment and ceramic beans, and blind-bake at 190°C (170°C fan) for 15 minutes until the base feels dry and pale golden.
3. Lift out the parchment and beans, then spread the raspberry jam straight onto the warm base in an even layer — it'll loosen and settle into the pastry.
4. Beat the softened butter and caster sugar with electric beaters for 2–3 minutes until pale and fluffy. Add the eggs one at a time, beating well between each, then fold in the ground almonds, lemon zest and almond extract until smooth and glossy.
5. Spoon the frangipane over the jam and level the top with the back of a spoon, taking it right to the pastry edge. Scatter the flaked almonds evenly across the surface.
6. Bake for 20–25 minutes until the frangipane is deep golden, lightly domed and springs back when pressed in the centre. The kitchen should smell of toasted almonds and warm jam.
7. Cool in the tin for 15 minutes so the filling firms up, then trim the pastry overhang and lift out. Slice slightly warm or fully cool — the crisp pastry, sticky jam and tender almond sponge are the whole point.