Ingredients

• 500g/1lb 2oz sweet shortcrust pastry
• 3 tbsp icing sugar
• plus extra for dusting
• 175g/6oz butter
• softened
• 175g/6oz caster sugar
• 4 free-range eggs
• 175g/6oz ground almonds
• 300g/11oz ready-made raspberry jam
• 40g/1½oz flaked toasted almonds
• 200g/7oz clotted cream
• 250ml/9fl oz double cream

Directions

• Preheat the oven to 190C/375F/Gas 5.
• Roll the sweet shortcrust pastry out onto a lightly dusted work surface to a 0.5cm/¼in thickness.
• Carefully line a 23cm/9in
• deep-sided tart tin with the pastry
• pressing the pastry into the edges of the tin.
• Line the pastry case with greaseproof paper and fill with baking beans or rice.
• Place the tart tin onto a baking tray
• then bake in the oven for 15 minutes.
• Remove the greaseproof paper and baking beans or rice
• then return the tart case to the oven and bake for a further 8-10 minutes
• or until the pastry is crisp and pale golden-brown. Remove from the oven and set aside to cool slightly.
• Meanwhile
• beat the butter and sugar together in a bowl until pale and fluffy.
• Crack in the eggs
• one at a time
• beating well after each addition
• until all of the eggs have been fully incorporated into the mixture.
• Fold in the ground almonds until well combined.
• When the pastry case has cooled
• spread the raspberry jam in an even layer all over the bottom of the tart.
• Spoon in the almond mixture and smooth the surface with a palette knife.
• Dust the top of the tart with icing sugar
• then sprinkle over the flaked almonds.
• Return the tart to the oven and continue to cook for 25-30 minutes
• or until the filling has risen and is cooked through and the surface is pale golden-brown. (NB: The filling is cooked through when a skewer inserted into the centre comes out clean.)
• Remove the tart from the oven and set aside to cool slightly before serving.
• To serve
• place one slice of Bakewell tart into the centre of each of 10-12 serving plates. Place a spoonful of clotted cream on top of each slice. Drizzle the double cream around the edge of each plate.