This classic Bakewell tart is topped with feathered icing to ... Add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case and smooth the surface ...

Beat the butter and sugar until light and fluffy. Slowly beat in the egg and almond essence and then add the flour and ground almonds. Set aside. Cut 12 circles of pastry from your sheets.

A classic Bakewell tart combines a sweet raspberry jam layer with a delicate almond filling, all encased in a buttery crust. The flavors of the almonds and jam complement each other perfectly ...

Once you’ve made your own Bakewell, you’ll never go back to shop ... Transfer the pastry on the rolling pin to a 23cm/9in loose-bottomed tart tin, pressing it into the corners and allowing ...

Next add the flour and ground almonds, followed by the almond flavouring ... making sure there are no gaps in the tart for the jam to escape. Smooth the top of the cake batter.

It features delicacies such as twice-baked cheese soufflé, Brancaster mussels in white wine, pan-fried bass and warm raspberry and almond Bakewell tart with raspberry sorbet. Two courses ...