Traditional Bakewell Tart

Step 1: Make the Pastry

Place the flour, icing sugar and salt into a large bowl.
Add the cold diced butter.
Rub the butter into the flour mixture until it resembles fine breadcrumbs.
Add the egg and mix until a dough forms.
Bring the dough together into a ball without overworking it.
Flatten into a disc, wrap in cling film and chill in the refrigerator for 30 minutes.

Step 2: Prepare the Tart Case

Preheat the oven to 190°C (170°C fan).
Lightly flour a work surface.
Roll out the pastry to approximately 3mm thickness.
Line the tart tin with the pastry.
Press gently into the corners and trim away any excess pastry.
Prick the base lightly with a fork.
Line with baking parchment and fill with baking beans.

Step 3: Blind Bake

Bake the pastry case for 15 minutes.
Remove the baking parchment and baking beans.
Return the tart case to the oven for 5 minutes until lightly golden.
Remove and allow to cool slightly.

Step 4: Make the Frangipane Filling

Place the softened butter and caster sugar into a bowl.
Beat together until pale and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the almond extract.
Fold in the ground almonds and plain flour until fully combined.

Step 5: Assemble the Tart

Spread the raspberry jam evenly over the base of the tart shell.
Spoon the frangipane mixture over the jam.
Spread carefully into an even layer.
Sprinkle the flaked almonds evenly over the top.

Step 6: Bake

Bake at 180°C (160°C fan) for 35-40 minutes.
The tart should be golden brown and firm to the touch.
Insert a skewer into the centre; it should come out clean.
Remove from the oven and allow to cool completely in the tin.

Step 7: Finish and Serve

Remove the tart from the tin.
Transfer to a serving plate.
Dust lightly with icing sugar if desired.
Slice and serve at room temperature.
Serving Suggestions
Serve with pouring cream.
Serve with crème fraîche.
Serve with vanilla ice cream.
Enjoy with a cup of tea or coffee.

The tart will keep in an airtight container for up to 3 days and often tastes even better the day after baking as the flavours develop.

Preparation time: 30 minutes
Chilling time: 30 minutes
Baking time: 40-45 minutes