Raspberry and Almond Bakewell Tart

What you need

• 175 g (1 1/3 cups) all-purpose flour, plus extra for rolling
• 1 tbsp granulated sugar, for the pastry
• 1 pinch salt
• 100 g (7 tbsp) cold unsalted butter, for the pastry, diced
• 1 large egg yolk
• 2 tbsp cold water
• 125 g (1/2 cup + 1 tbsp) unsalted butter, for the filling, softened
• 125 g (2/3 cup) caster sugar
• 2 large eggs, at room temperature
• 125 g (1 1/4 cups) ground almonds
• 1/2 tsp almond extract
• 120 g (1/3 cup) raspberry jam
• 25 g (1/4 cup) flaked almonds
• 1 tbsp icing sugar, for dusting

Method

Restated from the original video

1. 1

   For the dough, mix the flour, sugar and salt, then rub in the cold butter with your fingertips until it looks like fine crumbs.

2. 2

   Add the yolk and cold water and stir just until the dough clumps. Press into a disc, wrap and chill for 30 min.

3. 3

   Roll the dough out on a floured surface to about 3 mm thick and line a 23 cm (9 in) loose-bottomed tart tin. Prick the base and chill for 15 min.

4. 4

   Heat the oven to 200 °C (400 °F).

5. 5

   Line the tart case with baking paper and fill with pie weights. Bake for 15 min, then lift out the paper and weights and bake until the base looks dry, 5 min more.

6. 6

   Lower the oven to 180 °C (350 °F).

7. 7

   For the filling, beat the softened butter and caster sugar until pale and fluffy, 3-4 min.

8. 8

   Beat in the eggs one at a time, then fold in the ground almonds and almond extract.

9. 9

   Spread the jam over the base of the case in an even layer.

10. 10

    Spoon the almond filling over the jam and gently smooth it to the edges without mixing the layers.

11. 11

    Scatter the flaked almonds over the top.

12. 12

    Bake until the filling is golden and springs back when pressed in the centre, 25-30 min.

13. 13

    Cool in the tin for at least 20 min, then remove and dust with icing sugar. Serve warm or at room temperature.

Imported from baking-sense.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.