Bakewell Tart

Pastry
200g plain flour
100g butter
1 egg beaten
1 tbs icing sugar
pinch of grated nutmeg
1 tbs seedless raspberry jam

Topping
50g soft butter
50g caster sugar
1 egg beaten
30g self raising flour
25g ground almonds
2-3 drops almond extract
1 tbs flaked almonds
Icing sugar to decorate

Method
1. Weigh out flour, put in a large bowl with butter (cut into small pieces).
2. Rub in the butter using your fingertips until it resembles breadcrumbs. Stir in icing sugar, grated nutmeg and beaten egg. Use a round bladed knife until the dough forms a ball. (do not overwork the dough or it will become tough!)
3. On a floured surface knead lightly and roll out the pastry to 5mm depth. Line a flan ring then rest the pastry lined flan ring in the fridge.

Topping
4. Cut butter into small pieces beat well with sugar until creamed and fluffy.
6. Add beaten egg and mix well with a wooden spoon.
7. Sieve the self raising flour and gently fold in with ground almonds and almond extract.
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 180oC/375oF/gas5
11. When hot place the finished tart onto the hot tray and bake for approx 20 minutes
12. Once the tart is golden brown and the pastry & filling is 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.