Ingredients

• • 2 sheets Borg’s Shortcrust pastry, thawed
• • 170g unsalted butter, softened
• • 170g caster sugar
• • 170g ground almonds/almond meal
• • 4 eggs
• • 1 tsp vanilla extract
• • 4-6 tbsp raspberry jam (add more if you like it jammy)
• • 30g flaked almonds
• • Icing sugar to dust
• • Cream or ice cream to serve
• You’ll need a flan tin or pie dish, lightly greased.

Method

Bakewell tart. This is a classic English tart featuring short crust pastry, a layer of strawberry jam, a delicious frangipane filling topped with flaked almonds.

Preheat the oven to 200C/180C (fan forced).

Line a 23cm flan case with the pastry, trimming to fit. Place baking paper on top of the pastry and fill with baking beans (or uncooked rice) and blind bake for 15 mins. Remove the baking beans and paper and bake for a further 5 mins until lightly golden. Set aside to cool.

Reduce the oven temp to 190 C/170 forced.

Meanwhile, using an electric mixer, cream the butter and sugar until pale and creamy.

Add the eggs, one at a time, and beat to combine each egg. Add vanilla and beat. Add the almond meal and mix to incorporate.

Spread the base of the tart shell with jam. Spread the almond mixture over the jam and smooth.

Bake for 20 mins then sprinkle with flaked almonds. Bake for another 10-15 mins until the filling is golden brown and set in the middle. (If the top is getting too brown, cover with baking paper or foil.)

Serve warm, dusted with icing sugar and a dollop of cream or ice cream.