Bakewell Tart

• Follow the recipe to make Jamie’s sweet pastry and make sure you let it rest in the fridge.
• Preheat the oven to 190C (170C fan)/gas mark 5. Grease a 30 cm tart tin, Roll out the pastry and put into tin. Line the pastry with baking paper and then baking beans.
• Blind bake for 15 minutes, remove from oven; remove beans and paper and then bake for a further 5 minutes.
• Zest the lemon, and reserve the zest.

Make the Compote

• Add the raspberries, the juice of a lemon and 35 grams of caster sugar to a small pan. Cover and simmer gently for 5 minutes. Remove the lid and simmer for a further 10 minutes.

Make the Frangipane

• Cream together the 220 g butter and 220 g of caster sugar until fluffy, then beat in the four eggs. Fold in the lemon zest, 220 g of ground almonds, 50 g of plain flour and the teaspoon of baking powder.

Making the Tart

• Spread the Compote over the base of the tart; Use a piping bag with a large nozzle to pipe in the frangipane.
• Bake for 25 minutes then reduce the oven temperature to 160, and bake for a further 15 minutes or until a skewer comes out clean.
• You can add flaked almonds to the top for the last 10 minutes of baking.