Feathered Iced Bakewell Tart with Raspberry Jam

Pastry. pulse the flour, icing sugar and salt, pulse in the butter to crumbs, then the yolks and water until it clumps. Flatten into a disc, wrap and chill 1 h. Roll to 3 mm, line the tin, trim and freeze 20 min.

Blind bake. heat the oven to 190 °C (170 °C fan). Line the case with paper and beans and bake on the tray 20 min, then uncover and bake 5 min more until pale gold. Lower the oven to 175 °C (155 °C fan). Baking the case first keeps the base crisp under the jam.

Frangipane. beat the butter and sugar 3 min until pale, beat in the eggs one at a time and the almond flavouring, then fold in the ground almonds.

Fill and bake. spread the 120 g jam over the base of the warm case, spoon the frangipane on top and spread it gently to the edges. Bake 35-40 min until golden, springy and a skewer comes out clean; the centre should reach 75 °C. Cool completely in the tin.

Ice. mix the icing sugar and water to a thick but pourable icing and spread it over the cold tart. Pipe thin parallel lines of the sieved jam across it, then draw the cocktail stick through the lines in alternate directions to feather them. Leave 30 min to set. The tart must be cold or the icing will slide off.