Shape into a disc, wrap and chill for 30 mins. Drizzle in the egg, then slowly mix in up to 2 tbsp ice-cold water until it comes together into a dough. Use your fingers to rub the butter in until the mixture resembles breadcrumbs.

Top with flaked almonds, then bake in the oven for 25-30 minutes, or until the filling is baked through and golden-brown all over. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl. Pour the filling mixture over the raspberry jam to fill the pastry case. When the pastry has cooled spread a generous layer of raspberry jam onto the pastry base. Meanwhile, for the filling, place the ground almonds and caster sugar into a bowl and mix well.Īdd the beaten eggs and almond essence and mix well. Reduce the oven temperature to 165C/145C Fan/Gas 2. If the pastry base is still a little raw, return to the oven for a minute or two to dry out. Remove from the oven and remove the baking beans or rice and the baking parchment and set aside to cool. Cover the parchment with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes. Prick the base with a fork, then cover the pastry lightly with some baking parchment. Line the tart tin with the pastry and trim off any excess. (NB: this is a very 'short' pastry and at first will be difficult to handle). Unwrap the chilled pastry and roll out onto a cold, floured work surface. Grease and flour a 23cm/9in loose-bottomed tart tin. Wrap the dough in cling film and chill in the fridge for half an hour. For the pastry, place the flour, salt, sugar, butter and almonds into a food processor and pulse until the mixture resembles breadcrumbs.Īdd the eggs and egg yolk one at a time and pulse until a smooth dough is formed.

Iced bakewell tart