Bakewell tart

Step 1

Pre-heat an oven to 190˚C. Put the flour, salt and cold butter in a chilled food processor and whizz until it resembles fine breadcrumbs. Run the processor on medium-low speed and slowly add wee bits of the cold water until the pastry suddenly balls and stays together. Do not add any more water. Wrap the pastry ball in clingfilm and refrigerate for about half an hour.

Step 2

Now make the frangipane. Put the butter and sugar in a food processor and blitz until fluffy. Add the other ingredients and blitz again until evenly mixed. How easy was that?

Step 3

Grease a 20–24cm tart ring and place it on a greased tray (or use a similar-sized, greased, loose-bottomed tart tin). Flour a surface and roll out the pastry to fill the ring (if the pastry is breaking up, leave it a bit to warm up slightly). Fit the pastry into the ring and allow some to drape over the edge. Scrunch up some baking paper, and spread it out in the tart case. Add some baking beans and blind bake in the oven for 15 mins. Remove the paper and beans, and then bake for another couple or so minutes to stiffen up the base. Use a sharp knife to trim the excess pastry off.

Step 4

Heat the jam in a saucepan briefly so it flows a little easier. Pour it into the pastry case and spread around to make an even layer. Pour in the frangipane and spread to flattish with a silicone spatula (you do not need it dead flat as it will melt a little in the oven).

Step 5

Bake the tart for 20 minutes. Remove from the oven, sprinkle over with flaked almonds and return to the oven for another 5 minutes.

Step 6

Remove the tart from the oven and allow to cool completely before releasing from the tin.