Bakewell Tart Tray Bake

Put the flour, salt, sugar, butter and almonds into a food processors and pulse until the mixture resembles breadcrumbs.

Add the eggs and eggs yolks one at a time and pulse until a smooth dough is formed.

Wrap the dough in cling film and chill in the fridge for half an hour.

Preheat the oven to 180°C (gas mark 4). Grease and flour a 30 x 20cm/12 x 8" loose bottom tart tin.

Unwrap the chilled pastry and roll out onto a cold, floured work surface. This pastry can be very fragile to handle so work quickly.

Line the tart tin with the pastry and trim off any excess. Prick the base with a fork, and then cover the pastry lightly with some baking paper. Cover the paper with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes.

Remove from the oven and remove the baking beans. Return to the oven for a further 5 minutes to dry the pastry further.

Reduce the oven temperature to 165°C (fan oven 145°C, gas mark 2).

For the filling, mix together the ground almonds and caster sugar. Add the beaten eggs and almond extract and mix well. When the pastry has cooled spread a generous layer of raspberry jam onto the pastry base. Pour the filling mixture over the raspberry jam to fill the pastry case.

Bake in the oven for 25-30 minutes or until the filling is baked through and golden brown on top. Remove from the oven and allow to cool. 

Whilst the bake is cooling, making the icing by mixing the icing sugar with a few drops of water, increasing the quantity of water until you reach a thick consistency. If it becomes too runny you can always add more icing sugar. 

Pour the icing over the tart and spread it out to ensure even coverage. Leave the icing to set before decorating with glace cherries and flaked almonds. Cut and serve. 

For more delicious inspiration on how to use your icing sugar check out this video.