British Bakewell Tart with Raspberry Jam

Shopping list

• 200 g Gluten-free plain flour blend — for pastry

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• 50 g Icing sugar — for pastry

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• 100 g Cold unsalted butter, diced — for pastry

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• 1 piece Egg yolk — for pastry

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• 2 tbsp Cold water — for pastry

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• 4 tbsp Raspberry jam

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• 125 g Unsalted butter, softened — for frangipane

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• 125 g Caster sugar — for frangipane

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• 2 piece Eggs — for frangipane

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• 125 g Ground almonds

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• 0.5 tsp Almond extract

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• 25 g Flaked almonds — for topping

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Step by step

1. 1

   Rub the cold butter into the flour and icing sugar until the mixture resembles fine breadcrumbs. Stir in the egg yolk and enough cold water to bring the dough together. Wrap in cling film and chill for 30 minutes.

2. 2

   Preheat your oven to 180°C (160°C fan). Grease a 23 cm loose-bottomed tart tin.

3. 3

   Roll out the pastry on a sheet of baking parchment to about 3 mm thick and use it to line the tin. Trim the edges and prick the base with a fork. Chill for 15 minutes.

4. 4

   Line the pastry with baking parchment and baking beans. Blind bake for 12 minutes, then remove the beans and paper and bake for a further 5 minutes until pale golden.

5. 5

   Spread the raspberry jam evenly over the pastry base.

6. 6

   Beat the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, then fold in the ground almonds and almond extract.

7. 7

   Spoon the frangipane over the jam and smooth the top. Scatter with flaked almonds.

8. 8

   Bake for 30– 35 minutes until golden and firm to the touch. Cool in the tin for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.