Bakewell Tart

A Bakewell tart is filled with what is known as "frangipane" - a moist, butter-heavy, almond sponge mix but it doesn't have the false marzipan taste of shop-bought Bakewells that are mounted with essence. If you really must ice the tops like Mr. Kipling feel free but I prefer not too. Nor do i add that horrid glacé cherry.

Ingredients:

One 10" (or several small) sweet pastry case/s, baked blind.
200 g unsalted butter
200 g caster sugar
150 g ground almonds
50 g plain flour
4 eggs
warm raspberry jam
Sliced almonds

Method:

1. Whip the butter and sugar until pale and fluffy.

2. In the meantime generously coat the base of the tart case with jam.

3. Gradually add the egg, flour and ground almonds to the butter and sugar, beating well between each addition.

4. Spoon into the tartlet, sprinkle with sliced almonds and bake for 45 minutes. Brush the top with jam and cool.