Bakewell tart

1. Pastry
To make the pastry, tip the flour, butter and sugar into a food processor with a pinch of salt. Whizz until the mixture resembles breadcrumbs. Add the egg yolk and 1 tsp of cold water and pulse until the dough comes together. Flatten into a disc, cover with clingfilm and chill for no more than 1 hour. n Roll out the pastry on a lightly floured surface to about 3mm thickness. Line a 20cm fluted tart tin with a depth of 31/2 cm. Prick the base with a fork and chill for 20 minutes. Heat the oven to 180C/fan 160C/gas 4.

2. Line the pastry case with baking parchment/foil and fill with baking beans. Cook for about 20 minutes until the pastry is a pale golden colour. Take out the beans, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes. Cool slightly.

3. Burb note: Sometimes this pastry breaks apart a bit when rolling… I tend to brush the front and back of the disk with a bit of water when I take it out of the fridge (before rolling). This might be because I don’t have a food processor so have to mix it all by hand…

4. Filling
Mix the butter and sugar, slowly add in the beaten eggs. Add in the almonds and almond extract. Mix it all together and then put in the fridge to firm.

5. Spoon the jam into the pastry, then add the frangipani. Bake for around 40mins 170 degrees (for a fan assisted oven) (depending on how hot the oven is). The mix will be soft underneath, but should be quite crisp on top. If it browns too quickly turn the oven down to 100 and add on 5/10 mins. Add the flaked almonds for the last five minutes.