Bakewell Tart

For the pastry:
Using a food processor, add flour, salt, and sugar and pulse to mix together. Add the cold butter and pulse until mixture resembles coarse breadcrumbs with pea-sized pieces of butter left. Add egg and milk and pulse until the dough begins to form large clumps. Bring together with your hands, and shape into a 1-inch thick disc. Wrap in plastic wrap, and chill for 1 hour. If you don’t have a food processor, you can use a pastry cutter or a fork.

Preheat oven to 180ºC (350ºF or Gas 4).

On a lightly floured surface, roll out the pastry to line an un-greased 23cm (9-inch) fluted tart tin with a loose base. Press lightly into the tin, letting the excess pastry hang over the edge. Make sure not to stretch the dough. Chill for 1 hour. Roll the pin over the top of the tin to cut off the excess pastry. Prick the base all over with a fork.

Line the chilled pastry crust loosely with parchment paper, and fill with baking beans. Bake for 15 minutes, then remove the beans and foil and bake for a further 5 minutes until pale golden.

For the filling:
Using a handheld or stand mixer, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Fold in the ground almonds and extract.

Spread the jam across the base of the pastry case, then spoon in the filling, spreading out evenly. Sprinkle the flaked almonds on top. Bake for 35–40 minutes or until well risen and a toothpick inserted comes out clean. Leave to cool in the tin for 5–10 minutes before lifting onto a wire rack to cool completely.