Bakewell Tart (makes 2x10cm fluted tins)

Pastry
110g plain flour
55g butter
1 medium egg beaten
1 table spoon icing sugar

1 tablespoon of seedless raspberry jam

Topping
55g soft butter
55g caster sugar
1 egg beaten
55g self raising flour
1 heaped tablespoon flaked almonds
1/2 teaspoon of almond extract
1 tablespoon flaked almonds
Icing sugar to decorate (optional)

Method
1. Weigh out flour and sift into a large bowl with butter (cut into small pieces).
2. Rub in the butter using your fingertips until it resembles breadcrumbs. Stir in sieved icing sugar and beaten egg. Use a round bladed knife stiring using a figure of eight motion until the dough forms a ball, and the bowl is left clean. (do not overwork the dough or it will become tough!)
3. On a floured surface knead lightly until smooth. Cut the dough in half and roll out each of the dough pieces to a circle of 5mm depth.
4. Line each of the 10cm loose bottomed fluted tins then rest the pastry lined flan rings in the fridge.

Topping
5. Cut butter into small pieces beat well with sugar until creamed and fluffy.
6. Add beaten egg slowly and in small amounts and mix well with a wooden spoon between each edition.
7. Add the almond extract to the mix, then sieve the self raising flour and gently fold in.
8. Remove the pastry case from the fridge and gently spread the base with the raspberry jam.
9. Drop the topping mixture by spoonfuls over the jam and spread gently. Sprinkle over flaked almonds.
10. Place a baking sheet in a pre heated oven 180°C/375°F/gas5
11. When hot place the finished tart onto the hot tray and bake for approx 25 to 30 minutes or until cooked and a cake skewer comes away cleanly when inserted into the mix.
12. Once the tart is golden brown and the pastry & filling are cooked, remove from the oven and cool on a wire rack. You can then dust the tart with icing sugar or drizzle with glace icing to decorate.