Berry almond Bakewell

• shortcrust pastry↗400g g

  cut from a 500 g block

• raspberries (thawed)100g g
• almond slices↗25g g
• self‑raising flour↗75g g

  plus a little extra for dusting

• ground almond↗75g g
• Total Sweet150g g

  (xylitol)

• soft butter↗150g g
• baking powder↗1 tsp tsp
• almond extract↗½ tsp tsp
• large eggs↗3

Step-by-step instructions

1. 1

   Roll the pastry thin on a lightly floured surface, then use it to line the bottom and sides of a 25 cm tart tin with a non‑stick coating and removable bottom. You may leave a small overhang of pastry, but trim the excess. Prick the base with a fork and chill for 20 minutes. Preheat the oven to 200 °C/180 °C convection/gas 6 and place a heating tray inside.

2. 2

   Line the tart tin with parchment paper, fill it with ceramic beans and bake on the hot tray for 10 minutes – the sudden heat from the tray helps prevent a soggy base. Carefully lift the paper with the beans and bake for another 3 minutes to set the pastry base. Reduce the oven temperature to 180 °C/160 °C convection/gas 4.

3. 3

   For the frangipane, place all ingredients in a large bowl and whisk with an electric mixer until smooth (or quickly blend in a food processor). Spread the raspberries in the tin, spoon the almond mixture over and smooth the top with a knife. Sprinkle with almond slices and bake for 30‑40 minutes until golden and firm. Carefully trim any excess pastry around the tart edge with a sharp knife before serving.