- 500g/1lb 2oz sweet shortcrust pastry
- 3 tbsp icing sugar, plus extra for dusting
- 175g/6oz butter, softened
- 175g/6oz caster sugar
- 4 free-range eggs
- 175g/6oz ground almonds
- 300g/11oz ready-made raspberry jam
- 40g/1½oz flaked toasted almonds
- 200g/7oz clotted cream
- 250ml/9fl oz double cream
- Preheat the oven to 190C/375F/Gas 5.
- Roll the sweet shortcrust pastry out onto a lightly dusted work surface to a 0.5cm/Âźin thickness.
- Carefully line a 23cm/9in, deep-sided tart tin with the pastry, pressing the pastry into the edges of the tin.
- Line the pastry case with greaseproof paper and fill with baking beans or rice.
- Place the tart tin onto a baking tray, then bake in the oven for 15 minutes.
- Remove the greaseproof paper and baking beans or rice, then return the tart case to the oven and bake for a further 8-10 minutes, or until the pastry is crisp and pale golden-brown. Remove from the oven and set aside to cool slightly.
- Meanwhile, beat the butter and sugar together in a bowl until pale and fluffy.
- Crack in the eggs, one at a time, beating well after each addition, until all of the eggs have been fully incorporated into the mixture.
- Fold in the ground almonds until well combined.
- When the pastry case has cooled, spread the raspberry jam in an even layer all over the bottom of the tart.
- Spoon in the almond mixture and smooth the surface with a palette knife.
- Dust the top of the tart with icing sugar, then sprinkle over the flaked almonds.
- Return the tart to the oven and continue to cook for 25-30 minutes, or until the filling has risen and is cooked through and the surface is pale golden-brown. (NB: The filling is cooked through when a skewer inserted into the centre comes out clean.)
- Remove the tart from the oven and set aside to cool slightly before serving.
- To serve, place one slice of Bakewell tart into the centre of each of 10-12 serving plates. Place a spoonful of clotted cream on top of each slice. Drizzle the double cream around the edge of each plate.