​Bakewell tart

This recipe uses traditional raspberry jam in the filling but gooseberry or damson jams are great alternatives.
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Makes a 23–24cm tart
Serve 8–10

* 250g sweet pastry
* warm apricot jam, for glazing
* sifted icing sugar, for dusting (optional)
For the filling
* 125g unsalted butter, softened
* 125g caster sugar
* 2 large eggs
* 125g ground almonds
* 25g plain flour
* 3 tbsp raspberry jam
* 50g flaked almonds

1. On a lightly floured work surface, roll out the pastry to the thickness of a £1 coin. Gently roll the pastry over the rolling pin, then lay it over a 23–24cm round tart tin with a removable base.

2. Line the tin with the pastry, smoothly pressing it over the base and up the sides; leave about 1cm of excess pastry hanging over the rim of the tin. Cover with cling film and chill in the freezer for at least an hour to let the pastry firm up.
3. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Take the pastry case out of the freezer and remove the cling film. Line with baking parchment, then fill with baking beans. Blind bake for about 15 minutes or until the sides are lightly golden brown.

4. Remove the baking beans and parchment, then return to the oven to bake for a further five minutes or until the pastry is lightly golden with no grey patches of uncooked pastry.

5. Remove from the oven and trim off the excess pastry round the rim with a sharp knife. Set the pastry case aside. Lower the oven temperature to 180°C/Fan 160°C/Gas Mark 4.
6. For the filling, lightly beat together the butter and sugar until light and fluffy, then beat in the eggs. Add the ground almonds and flour and fold through until evenly combined.
7. Spread a thin layer of raspberry jam over the base of the tart case, then fill it with the almond mixture. Sprinkle the flaked almonds evenly on top.

8. Bake the tart for 25–35 minutes or until the top is golden brown. Leave to cool slightly before brushing the top with warm apricot jam, then leave to cool completely. Dust with icing sugar before serving.

More from Social Sweet: Extract taken from Social Sweets, published by Absolute, £25.00, Hardback. Photography © John Carey. For further recipes visit www.cooked.co.uk 

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