Raspberry Bakewell tart

Serves 8 Prep 30 mins plus chilling Cook 55 mins without topping 500g pack sweet shortcrust pastry flour, for dusting 100g butter, softened 100g caster sugar 1 lemon, zested and juiced 2 large eggs ½ tsp almond extract 50g fresh white breadcrumbs 100g ground almonds 140g raspberry jam

FOR THE TOPPING

250g icing sugar 350g raspberries 1 tbsp toasted flaked almonds

1 Roll out the pastry on a lightly floured work surface, then line a 23cm loosebottomed tart tin (see steps, p76). Cover with cling film and chill for 1 hr.

2 Heat oven to 190C/170C fan/gas 5. To make the filling, put the butter, sugar and lemon juice in a food processor, then blend until light and fluffy. With the machine running at full speed, add the eggs and almond extract, and whizz until combined to a smooth paste. Fold in the breadcrumbs and ground almonds by hand.

3 Take the tart case from the fridge, line with baking parchment and baking beans (see steps, p76) and place on a baking tray. Bake for 20 mins until the sides are set and the pastry is sandy. Carefully remove the beans and parchment and place the tart case back in the oven for 10 mins until the base is biscuity.

4 Remove from the oven and spread the jam over the base, then top with the almond filling. Return the tart to the oven for a further 25 mins until the almond layer is cooked. Cool in the tin.

5 Remove the tart from the tin and place on a serving plate. Mix the icing sugar with 4-5 tbsp water to make a thick icing. Flood the top of the tart with the icing, keeping 1 tbsp aside, then arrange the raspberries on top. Drizzle with the remaining icing and scatter with almonds. Leave for 10 mins so the icing can set a little before serving. PER SERVING 734 kcals, fat 38g, saturates 13g, carbs 89g, sugars 58g, fibre 3g, protein 10g, salt 1.0g