Ingredients (10)⌄
175g/6oz plain flour
75g/2½oz chilled butter
2-3 tbsp cold water
1 tbsp raspberry jam
125g/4½oz butter
125g/4½oz caster sugar
125g/4½oz ground almonds
1 free-range egg, beaten
½ tsp almond extract
50g/1¾oz flaked almonds
Bakewell tart
Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.