Next Level Bakewell Tart Recipe

Preheat the oven to 180°C (350°F) and grease a 20cm tart tin.

In a food processor, pulse the flour and cold butter until crumbs form. Add the caster sugar and egg yolk, then pulse until the dough comes together.

Roll out the pastry on a floured surface and line the prepared tart tin. Prick the base with a fork and chill for 10 minutes.

In a bowl, cream the softened butter and caster sugar until light and fluffy. Add the egg and almond extract, then fold in the ground almonds.

Spread the raspberry jam onto the chilled pastry base. Pour the almond mixture over the jam, spreading it evenly.

Bake in the preheated oven for 30-40 minutes, or until the tart is golden and set. Remove from the oven and let it cool completely.

Sprinkle flaked almonds on top and dust with icing sugar before serving.