Simple Bakewell Tart

Sift the flour and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs (or whiz the ingredients in a food processor).

Make a well in the centre of the flour mixture. Beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.

Push the pastry together and shape into a flat circle. Wrap in cling film and chill for half an hour in the fridge.

Roll the pastry out on a lightly floured work surface until it is 3mm thick – about the thickness of a pound coin. Drape the pastry over the rolling pin and lift into the flan tin. Press pastry against the edges. Trim the edges with a knife. Chill for a further half an hour in the fridge.

Preheat the oven to 190°C (170°c fan, gas mark 5). Remove the flan tin from the fridge, place a circle of parchment paper on top of the pastry and fill with baking beans then bake for 10 minutes.

Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden. Turn the oven down to 180°C (160°c fan, gas mark 4).

To make the filling, place the butter and sugar in a bowl and beat together until pale and fluffy.

Gradually beat in the eggs, then stir in the almond extract and ground almonds.

Spread the jam over the pastry base, then spoon the almond mixture over the jam, Return the tart to the oven and bake for 25-35 minutes, or until the filling is golden on top and feels firm in the middle.

Decorate the tart with flaked almonds.