Bakewell tart with raspberry jam

Name: Bakewell tart with raspberry jam
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 8 servings
Ingredients: 175 g Plain flour; 100 g Butter, cold, cubed; 25 g Icing sugar; 1 Eggs, yolk only; 150 g Raspberry jam; 125 g Butter, softened; 125 g Caster sugar; 2 Eggs; 125 g Ground almonds; 25 g Plain flour; 25 g Flaked almonds; 10 g Icing sugar, for dusting

Crisp pastry, a layer of raspberry jam and a soft almond frangipane scattered with flaked almonds, from the Derbyshire town that gave it its name. Lovely warm or cold with a cup of tea.

Ingredients

175 g Plain flour
100 g Butter, cold, cubed
25 g Icing sugar
1 Eggs, yolk only
150 g Raspberry jam
125 g Butter, softened
125 g Caster sugar
2 Eggs
125 g Ground almonds
25 g Plain flour
25 g Flaked almonds
10 g Icing sugar, for dusting

Method

Rub the butter into the flour and icing sugar, then mix in the egg yolk and 1–2 tbsp cold water to make a dough. Wrap and chill.
Heat the oven to 190°C (170°C fan). Roll the pastry out and line a 23cm loose-bottomed tart tin. Prick the base and chill for 10 minutes.
Line with baking paper and baking beans and bake for 15 minutes, then remove the paper and beans and bake for 5 more until pale golden.
Beat the butter and sugar until fluffy, beat in the eggs one at a time, then fold in the ground almonds and flour.
Spread the jam over the pastry base, spoon the frangipane over and level it gently, then scatter with flaked almonds.
Turn the oven down to 180°C (160°C fan) and bake until risen, golden and set in the middle.
Cool in the tin for 15 minutes, then dust with icing sugar and serve warm or cold.