Name: Berry almond bakewell
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: cuts into 12 slices
Cuisine: British
Ingredients: 400g shortcrust pastry cut from a 500g block; 100g just-thawed frozen raspberries; 25g flaked almonds; 75g self-raising flour plus a little extra for dusting; 75g ground almonds; 150g Total Sweet (xylitol); 150g softened butter; 1 tsp baking powder; ½ tsp almond extract; 3 large eggs

400g shortcrust pastry
cut from a 500g block
100g just-thawed frozen raspberries
25g flaked almonds

For the frangipane sponge

75g self-raising flour
plus a little extra for dusting
75g ground almonds
150g Total Sweet
(xylitol)
150g softened butter
1 tsp baking powder
½ tsp almond extract
3 large eggs

Method

step 1
Thinly roll out the pastry on a lightly floured surface , then use it to line the base and sides of a 25cm non-stick, loose-based tart tin. You can leave a little overhang of pastry, but trim away any noticeable excess. Prick the base with a fork and chill for 20 mins. Heat oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up.
step 2
Line the pastry case with baking parchment, fill with baking beans and cook on the hot sheet for 10 mins – the burst of heat from the baking sheet will help to prevent a soggy bottom. Carefully lift off the paper with the beans and bake for 3 mins more to cook the pastry base. Turn down the oven to 180C/160C fan/gas 4.
step 3
For the frangipane, put all the ingredients in a large bowl and beat with an electric whisk until well mixed (alternatively, blitz in a food processor). Scatter the raspberries into the pastry case, spoon over the almond mixture and smooth the top with a knife. Scatter over the flaked almonds and bake for 30-40 mins until golden and firm. Carefully trim any excess pastry from the edge of the tart with a sharp knife before serving.