A classic British bakewell tart consisting of a sweet pastry base with raspberry jam and almond frangipane filling served with clotted cream
Preheat the oven to 180c. Cut the chilled butter into small cubes and rub into the flour until the mixture resembles breadcrumbs. Mix in the salt, sugar and egg yolks and continue working with your hands to bring the pastry together into a ball. Knead lightly until smooth, but be careful not to overwork or the pastry will become sticky (if necessary the pastry can be chilled for 30 mins). Roll out the pastry carefully to a thickness of 5mm. Line a 10 inch tart case (or 6 small individual tart cases), prick the base with a fork and chill for 30 minutes. Line the case with greaseproof paper and fill with baking beans before blind baking for 15 minutes. Remove the paper and the beans and return to the oven for 5 minutes to dry out the base. Remove from the oven and leave to chill.
Meanwhile place the raspberries in a pan with the sugar and cook on a medium to high heat for 10-15 minutes until most of the liquid has evaporated and the consistency of jam is achieved. Spread in a thin layer on a plate or tray and place into the fridge to chill for 10 minutes.
Leave the butter for the filling out of the fridge to soften before creaming together with the sugar until light and fluffy. Beat in the eggs, one by one, being sure to whisk for at least one minute between each egg. Stir in the ground almonds, plain flour, lemon zest and salt. Spread the jam onto the cooked pastry case, then top with the almond filling, being sure not to have any jam showing through. Sprinkle the flaked almonds over the top and bake for 25-35 minutes until the top is golden brown.
Sprinkle with icing sugar, slice and serve with a dollop of clotted cream.
«Try adding a splash of framboise liqueur to the filling mix for a boozy kick. The fruit used for the jam can be varied depending on what is seasonal at the time. Something with natural tartness (eg. rhubarb, gooseberry, orange marmalade) works well. »