Bakewell Tart

This recipe requires a 23cm tart tin with a loose bottom; approximately 35mm deep.

To make the pastry, place all the dry ingredients in the bowl of your food processor and give them a quick pulse. Add the butter and pulse until the mixture resembles breadcrumbs.

Tip the mixture into a large mixing bowl and add the egg and water. Bring together with your hands and then gently knead the mixture a couple of times to make a smooth pastry. Wrap in cling film and place in the fridge until required.

Pre-heat the oven to 180°C (160°C fan/320°F/gas 4) and prepare a loose bottom 23cm tart tin by greasing and dusting with flour.

Dust your surface with flour and begin to roll your pastry out. It is helpful to roll onto a cold surface.

Roll the pastry onto your rolling pin and carefully drape over the tin, easing the pastry into position and trimming of any excess from around the edges. Lightly prick the surface of the pastry with a fork and cover loosely with a sheet of baking paper. Fill the centre with baking beans and blind bake for 15 minutes.

Once the pastry case has been removed from the oven, spread the raspberry jam evenly over the base – don’t go right to the edge, but leave about 1cm jam-free all the way around.

To make the frangipane, cream together the butter and sugar until pale and fluffy; this takes about 5 minutes in a kitchen mixer fitted with a paddle, or a little longer with a hand mixer. Fold in the remaining ingredients and place the mixture in a disposable piping bag. Cut the end off the bag to make a hole about 12mm wide and pipe the mixture evenly into the pastry case over the jam layer. Smooth out gently using a palette knife or spatula.

Place the tart tin on a baking sheet and bake for 30-35 minutes until the filling is golden. Test with a skewer inserted into the centre: it should come out clean and the frangipane should be firm to the touch.

Place on a wire rack and leave to cool completely before removing the tart from the tin. To make the topping, put the icing sugar in a mixing bowl with the almond extract. Stir while adding a little water until you have a thick, smooth fondant.

Place 2 tablespoons of the fondant in a small bowl and colour it bright red. Place in a disposable piping bag fitted with a 2mm plain round nozzle.

Pour the white fondant mixture into the tart tin until level with the top. Pipe parallel lines of red fondant on the tart and then drag a toothpick across the lines to create a feathered effect. Place a red glacé cherry in the centre.