Possibly my favourite dessert....Bakewell Tart

Ever since I was young my favourite pudding has got to be a good Bakewell tart with custard...oh and maybe a jam roly poly but that's for another day! I tried many versions but they all lacked something and so I decided to tweak away and come up with the best Bakewell...not too cakey, but not too dense and with enough almond flavour and so here it is :))

Bakewell tart

Sweet crust pastry

250g plain flour

125g butter

25 icing sugar

A pinch of salt

2 large egg yolks

2-3 tbsp milk

Filling

100g self raising flour

100g ground almonds

150g butter softened

150g caster sugar

3 large eggs

2tsp almond extract

5tbsp Raspberry jam

50g flaked almonds

Put the flour, butter, sugar and salt into a food processor (with a metal blade) and blitz quickly until you get fine bred crumbs.

Add the egg yolks and blitz quickly and add the milk (tbsp at a time) until the dough comes together.

Remove and place on a floured work surface and work gently but briefly until it is smooth. Wrap in cling film and chill for at least half an hour.

Roll the pastry out (about 2mm) and gently lift into the tart tin. Push the pastry gently into the corners, ou can do this with a small piece of pastry. Trim off the top.

Cut some baking paper and scrunch up and line the base with it. Pour the baking beans in and put into a pre heated oven (190/180 fan) for 20-25 mins, take out the oven and remove the baking beans and baking paper and place back in the oven for a further 5 minutes. Remove from he oven.

For the filling, add flour, butter, sugar, ground almonds and eggs into a bowl and mix and add the almond extract and mix this in.

In your prepared tart shell, spoon the jam inside and spread evenly.

Carefully spoon the batter on top of the jam and spread evenly. Top with the flaked almonds.

Place in the oven for about 40 minutes 

It's really nice using fresh raspberries, so place these on the jam and top with the filling and bake as normal :)