Bakewell tart

1. For the pastry, rub the butter into the flour with your fingertips until it looks like fine breadcrumbs, then add the water and mix to a soft dough.
2. Roll it out on a lightly floured surface and use it to line a 20cm/8in flan tin, then chill in the fridge for 30 minutes.
3. Heat the oven to 200C/400F/Gas 6 (180C fan).
4. Line the pastry case with foil, fill it with baking beans, and bake blind for about 15 minutes. Remove the beans and foil and bake for a further 5 minutes to dry out the base.
5. Spread the base generously with raspberry jam.
6. Melt the butter in a pan, take it off the heat and stir in the sugar, then add the ground almonds, egg and almond extract.
7. Pour this into the flan tin and scatter over the flaked almonds.
8. Bake for about 35 minutes, laying foil loosely over the top if the almonds brown too quickly.

Tips from the ZestyPlate Kitchen

• Chill the lined pastry case before baking so it holds its shape and doesn't shrink.
• Blind-bake the base properly. A soggy bottom is the one thing that lets a Bakewell down.
• Don't skimp on the jam; that fruity layer cuts through the richness of the almond filling.
• If the flaked almonds colour before the centre sets, lay a sheet of foil loosely over the top.