Instructions

1. Preheat the oven to 375°F (190°C) and grease a tart tin (9-inch) with butter.
2. Roll out the shortcrust pastry on a lightly floured surface to about 1/8-inch thickness. Carefully line the tart tin with the pastry, pressing it into the corners and trimming any excess.
3. Spread the raspberry jam evenly over the base of the pastry, ensuring a nice layer for the frangipane to rest on.
4. In a mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
5. Add the eggs one at a time, mixing well after each addition, then stir in the almond extract for a fragrant touch.
6. Fold in the ground almonds and salt until combined, creating a thick mixture.
7. Spread the frangipane mixture evenly over the jam layer in the tart shell, smoothing the top with a spatula.
8. Sprinkle the flaked almonds generously over the top, adding a delightful texture and nutty flavor.
9. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
10. Remove from the oven and allow to cool for at least 15 minutes in the tin before transferring to a wire rack to cool completely.
11. Serve the Bakewell Tart on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.