Bakewell Tart

Pastry

• 150 g plain flour, plus extra for dusting
• 35 g icing sugar
• 100 g unsalted butter, cold, diced
• 1 egg yolk, from medium egg

Filling

• 120 g blanched almonds
• 65 g unsalted butter, soft
• 90 g caster sugar
• 2 medium eggs
• ½ tsp natural almond extract
• 120 g raspberry jam
• 1 Tbsp flaked almonds