Bakewell Tart

Preheat the oven to 160°C fan/180°C/gas 4.

Make the shortcrust pastry by adding the flour and butter to a food processor. Blitz until they resemble breadcrumbs. You can also do this in a bowl and use your fingertips to work the butter into the flour. Add the icing sugar and blitz, then gradually add the beaten egg while blitzing. It will come together and form a nice dough.

Turn the dough onto a lightly floured work surface and knead lightly to bring it together into a ball. Roll it out into a circle about 5mm thick and pop it into a 23cm (9in) fluted tart tin. Use a little bit of the excess pastry to push the pastry into the edges of your tin (this will help you avoid ripping the main pastry shell). Cover with some greaseproof paper and fill with baking beans.

Bake for 15 minutes, then remove the paper and baking beans. Trim any excess pastry and bake for another 10 minutes before removing and allowing to cool fully.

For the filling, beat the butter in a large bowl until pale and fluffy. Add the caster sugar and beat until it’s fully combined. Add the almond extract along with the eggs and beat to combine. Finally, add the ground almonds and self-raising flour, and combine well.

Spread a layer of raspberry jam on top of the cooled pastry shell and gently spoon the filling mixture on top of this. Carefully smooth it out and pop it into the oven at 160°C fan/180°C/gas 4 for about 35–40 minutes until the frangipane filling is firm and golden. Allow to cool fully before removing from the tin.

For the topping, mix the icing sugar and almond extract with a small amount of water until you get the desired spreadable consistency. Spread enough over the tart to cover, but hold a little back. Mix this with a few drops of pink food colouring until you get your desired colour. Pop the pink icing into a piping bag and drizzle lines across the top of the tart. Drag a toothpick or skewer across the pink stripes to create a feathered effect. Allow the icing to firm up slightly before slicing.