Bakewell tart

Ingredients

• 175 gFlour
• 200 gButter
• 45 mlWater
• 20 gRaspberry jam
• 125 gSugar
• 175 gAlmond
• 1 pcsEgg
• 0.5 tspAlmond extract
• 1 gBackbohne

Instructions

1. 1

   Make the pastry

   • Put the flour in a bowl and rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs.
   • Add the cold water and mix to a soft dough.
   • Roll out the dough on a lightly floured surface and line a 20 cm flan/tart tin.
   • Chill the lined pastry in the fridge for 30 minutes.
2. 2

   Blind bake

   • Preheat oven to 200 °C (180 °C fan).
   • Line the pastry case with foil and fill with baking beans.
   • Bake blind for about 15 minutes, remove the beans and foil and bake a further 5 minutes to dry the base.
3. 3

   Prepare filling

   • Spread the base of the flan generously with raspberry jam.
   • Melt the butter in a pan, remove from the heat and stir in the sugar.
   • Add the ground almonds, beaten egg and almond extract and mix to a smooth filling.
   • Pour into the flan tin and sprinkle over the flaked almonds.
4. 4

   Bake and finish

   • Bake for about 35 minutes until the filling is set and golden.
   • If the almonds brown too quickly, loosely cover the tart with foil.
   • Allow to cool slightly, remove from the tin and serve warm or cooled.