Simple Bakewell Tart | Baking Mad

Step 1:Sift the flour and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs (or whiz the ingredients in a food processor).Step 2:Make a well in the centre of the flour mixture. Beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.Step 3:Push the pastry together and shape into a flat circle. Wrap in cling film and chill for half an hour in the fridge.Step 4:Roll the pastry out on a lightly floured work surface until it is 3mm thick – about the thickness of a pound coin. Drape the pastry over the rolling pin and lift into the flan tin. Press pastry against the edges. Trim the edges with a knife. Chill for a further half an hour in the fridge. Roll the pastry out on a lightly floured ...Step 5:Preheat the oven to 190°C (170°c fan, gas mark 5). Remove the flan tin from the fridge, place a circle of parchment paper on top of the pastry and fill with baking beans then bake for 10 minutes.Step 6:Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden. Turn the oven down to 180°C (160°c fan, gas mark 4).Step 7:To make the filling, place the butter and sugar in a bowl and beat together until pale and fluffy.Step 8:Gradually beat in the eggs, then stir in the almond extract and ground almonds.Step 9:Spread the jam over the pastry base, then spoon the almond mixture over the jam, Return the tart to the oven and bake for 25-35 minutes, or until the filling is golden on top and feels firm in the middle.Step 10:Decorate the tart with flaked almonds.