Bakewell Tart

Pre-heat the oven.

Rub some butter around an 20cm/8” round, loose bottom tin or insert a baking liner.

Put the flour and icing sugar into a mixing bowl.

Chop the butter into small cubes and add these to the bowl.

Using a fork or pastry blender, work the butter cubes into the flour until the mixture resembles breadcrumbs.

Break the egg into the bowl, add the water and stir to make a pastry dough.

Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.

Roll out the pastry into a circle 5cm/2” larger than your tin and lift it into the dish, OR simply press it into the baking dish using your fingers.

Cut away any pastry that hangs over the edge of the dish.

Prick the pastry all over with a fork.

Lay a large piece of parchment paper over the raw pastry, making sure all the edges are covered.

Scatter ceramic baking beans (or rice or flour) over the parchment paper, spreading them all over the surface.

Bake for 15 minutes.

Remove from the oven and carefully lift the parchment paper and contents off the pastry.

Return the pastry to the oven and cook for a further 4-5 minutes without browning too much.

Take the dish out of the oven and leave to cool.

Spread the jam over the pastry.

Chop the butter into cubes in a mixing bowl, add the caster sugar and beat together well.

Break the egg into the bowl, add the almond extract and beat until combined.

Add the self raising flour and ground almonds and stir everything together.

Spread the mixture over the jam and sprinkle the flaked almonds over the top.

Bake for 30-35 minutes.