Ingredients: 250g all-purpose flour. 125g unsalted butter, cold and diced. 90g powdered sugar. 1 egg. 1/2 tsp vanilla extract. 1/4 tsp salt. 150g raspberry jam. 100g ground almonds. 100g caster sugar. 2 eggs. 1/2 tsp almond extract. Flaked almonds, for garnish.
Instructions: Preheat the oven to 180C 350F. In a food processor, pulse together the flour, butter, powdered sugar, egg, vanilla extract, and salt until the mixture resembles breadcrumbs. Turn out the dough onto a lightly floured surface and knead gently until smooth. Roll out the dough to fit a 9-inch tart tin. Press the dough into the tin and trim any excess. Spread the raspberry jam evenly over the base of the pastry crust. In a bowl, mix together the ground almonds, caster sugar, eggs, and almond extract until well combined. Pour the almond mixture over the raspberry jam layer in the tart crust. Sprinkle flaked almonds over the top for garnish. Bake in the preheated oven for 35-40 minutes, or until the filling is set and golden brown. Allow the tart to cool in the tin before transferring to a wire rack to cool completely. Slice and serve the Bakewell tart either warm or at room temperature.
