Bakewell Tart

Method for Pastry:

Start with the pastry: Put the flour into a food processor and add the cold butter. Mix until it resembles breadcrumbs and then add the sugar. Pulse and then add the egg-yolk and water.

Remove the mixture. Bring it together into a smooth pastry, being careful not to overwork it. Wrap  in cling-film and refrigerate for an hour.

Next roll it out as thin as possible without making holes, then carefully put it into a buttered 9 inch tart tin and make sure you get it even all around. Keep the trimmings. Put it into the fridge for as long as possible.

Bake blind for 15 to 20 minutes (i.e. line the pastry with greaseproof paper then put rice on top). Remove the rice and then return to the oven for 3 - 5 minutes

Method for Almond Cream:

Meanwhile make the almond cream: Mix the eggs and sugar well together then mix in the melted butter and the ground almonds.

Spread some raspberry jam on the base of the pastry, top with the almond cream and cook in the oven for 30 - 35 minutes. Remove and allow to cool completely. Now make a lattice by rolling out the pastry trimmings very thin and place on top of the cooked almond cream. Egg glaze the pastry, return to the oven till brown then remove and cool again. Put the rest of the jam in the trellis.