Bakewell tart

Instructions

1. Make the pastry: rub the flour, salt and cold butter together, then add the yolk and cold water. Form a ball, flatten it and chill for 30 minutes.
2. Roll out the pastry and line a 22 cm tart tin. Prick the base and chill for 15 minutes.
3. Preheat the oven to 190 °C (gas 6-7). Spread the jam over the base of the tart.
4. For the frangipane, cream the butter and sugar, then beat in the eggs one at a time.
5. Fold in the ground almonds and bitter almond extract.
6. Pour the almond cream over the jam, smooth the surface and scatter with flaked almonds if you like.
7. Bake for 30 to 35 minutes, until the filling is golden and firm in the centre.
8. Let it cool slightly before removing from the tin and serving.