Low Sugar Bakewell Tart

Grease a 23cm x 2.5cm deep loose bottomed tart tin with butter.

For the pastry, sieve the flour in a bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Stir the egg yolk and water then bring the pastry together with your hands.

Roll out the pastry on a lightly floured surface and line the tin, leaving a little pastry overhanging to allow for any shrinkage when it is cooked. Finally prick the base and sides of the pastry with a fork.

Line the pastry case with parchment paper and fill with baking beans then chill in the fridge for about 15 minutes.

Meanwhile put a baking tray on the bottom shelf of the oven and preheat the oven to 200C/180C fan/gas mark 6. When ready, bake the pastry case for 15 minutes on the hot baking tray, then take the beans out and cook for a further 5 minutes. Allow the pastry case to cool slightly, then trim off any excess pastry using a sharp knife.

To prepare the filling, cream together the butter and Truvia for Baking Caster until light and fluffy. Add the flour, ground almonds, eggs and almond essence and mix until combined.

Gently spread the jam over the cooled pastry case then top with the cake mixture and level off with a spatula so that the filling is evenly distributed over the base. Press the fresh raspberries into the mixture then sprinkle over the flaked almonds.

Turn the oven down to 180C/ 160C Fan/Gas mark 4 and bake in the oven for about 30-35 minutes until the sponge is golden, well risen and firm to touch. Allow to cool slightly, then remove from the tin to cool completely on a wire rack.

Dust with Truvia for Baking Icing before serving.