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- 1 pre-made shortcrust pastry - 150g ground almonds - 100g caster sugar - 100g unsalted butter - 2 large eggs - 1 teaspoon almond extract - 100g raspberry jam - 1 tablespoon flaked almonds - Icing sugar for dusting

Almond Bakewell Tart

Indulge in the classic sweetness of Almond Bakewell Tart with this simple and delightful recipe! Enjoy buttery pastry filled with rich almond flavor and a hint of raspberry jam, perfect for impressing guests or treating yourself. Whether you're a baking pro or a beginner, I’ll guide you through every step, from mixing to baking.
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Ingredients
  

1 pre-made shortcrust pastry (or make your own with 250g of flour, 125g butter, and 50g icing sugar)

150g ground almonds

100g caster sugar

100g unsalted butter, softened

2 large eggs

1 teaspoon almond extract

100g raspberry jam (or your preferred fruit jam)

1 tablespoon flaked almonds, for topping

Icing sugar, for dusting

Instructions
 

Preheat your oven to 180°C (350°F).

    If using homemade pastry, mix flour, butter, and icing sugar in a bowl. Add a little cold water to form a dough. Roll out and place into a tart tin. Prick the base with a fork and chill for 30 minutes.

      If using pre-made pastry, roll it out and fit it into a tart tin, pricking the base with a fork. Chill for 15 minutes.

        Blind bake the tart shell by covering it with baking paper and filling it with baking beans or rice. Bake for 15 minutes, remove the beans and paper, and bake for another 5 minutes until lightly golden. Set aside to cool.

          In a large bowl, cream together the softened butter and caster sugar until light and fluffy.

            Beat in the eggs one at a time, mixing well after each addition. Stir in the ground almonds and almond extract until combined.

              Spread a layer of raspberry jam evenly over the bottom of the cooled tart shell.

                Pour the almond mixture over the jam and smooth it out gently.

                  Sprinkle flaked almonds evenly on top of the almond mixture.

                    Bake in the preheated oven for 25-30 minutes, or until golden brown and set in the middle.

                      Allow the tart to cool completely in the tin before removing it.

                        Once cooled, dust with icing sugar before serving.

                          Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 8

                            - Presentation Tips: Serve slices of the tart on individual plates, garnished with a dollop of whipped cream and fresh raspberries for a pop of color.