Bakewell tart

Method

Rub flour, cold butter and salt together until breadcrumb texture, then mix in egg yolk and water to form pastry. Chill for 30 minutes, then roll out and line a 23cm tart tin. Spread jam thinly over the base. Cream softened butter and caster sugar until pale, beat in eggs one at a time, then fold in ground almonds and almond extract. Spread this frangipane mixture over the jam. Bake at 190°C for 25-30 minutes until golden and just firm. Cool completely, then mix icing sugar with lemon juice to make a thin glaze and drizzle over the top.