Add the flour and butter to a mixer and mix until it resembles breadcrumbs

Add 2-3 tbls water until though mix comes together to form a pastry ball

Put the pastry in the fridge to chill for an hour. This will make it easier to roll out

Once chilled, roll out the pastry and line a tart case

$Blind bake the pastry for 15 minutes at 180\u00b0C. This means cover the pastry with grease proof paper and tip in baking beads (or uncooked rice).$

Blind bake the pastry for 15 minutes at 180°C. This means cover the pastry with grease proof paper and tip in baking beads (or uncooked rice).

Remove the beads from the pastry case and bake for a further 5 minutes to dry out the base

Cover the base of the tart with raspberry jam

Make some jam tarts with any left over pastry!! (cooks treat!)

Melt the butter in a pan

Remove the butter from the heat and mix In the sugar

Add the ground almonds and the egg and stir

Pour the almond mix into the pastry and cover the jam. Sprinkle flaked almonds over the top

$Cook for 35mins at 180\u00b0C. If the almonds seem to brown too soon cover the tart with a sheet of foil until cooked$

Cook for 35mins at 180°C. If the almonds seem to brown too soon cover the tart with a sheet of foil until cooked

Mix icing sugar and a little water to make some water icing. Then pipe over the tart in a zig zag pattern

Enjoy with a nice cup of tea!!

How to make a classic british bakewell tart

Most of us have eaten it, but not so many of us have made this magnificent British afternoon tea treat, so why not give it a go today? Hope you enjoy it!