Plain flour

Icing sugar

Cold Butter

Softened butter

Caster sugar

Ground almonds 

Almond extract 

Flaked almonds 

Raspberry jam

Bakewell Tart

Mix together the flour, icing sugar and the cold butter and 1 egg until a dough is formed. Can add 2 tbsp water if needed. Wrap the dough in cling film and chill for 30 minutes 

Roll out the dough and lime in the pie dish then cover with foil and chill again for another 15 minutes 

Keep the pastry covered with the foil and bake at 160c for 10-15 minutes until golden 

Mix together the softened butter, sugar, 3 eggs, ground almonds and almond extract to make the filling 

Once the pastry has cooled, spread into the base the jam, then add the filling mixture on top 

Add the flakes almonds on top and then bake for 30-40 minutes or until cooked. The center may feel soft however this will firm up after some time. You can also set it in the fridge for a couple of hours 

Additionally you can sprinkle some extra icing sugar on top, and serve cold or reheat to serve warm

Ingredients

Steps