James Martin’s double raspberry bakewell tart

• pack sweet shortcrust pastry↗500g 500g

  or make your own (see 'goes well with' for recipe)

• flour↗

  for dusting

• butter↗100g 100g

  softened

• caster sugar↗100g 100g
• lemon↗1 1

  zested and juiced

• large eggs↗2 2
• almond extract↗½ tsp ½ tsp
• fresh white breadcrumbs↗50g 50g
• ground almonds↗100g 100g
• raspberry jam↗140g 140g
• icing sugar↗250g 250g
• raspberry↗350g 350g
• toasted flaked almonds↗1 tbsp 1 tbsp

Step-by-step instructions

1. 1

   Roll out the pastry on a lightly floured work surface. Use the pastry to line a 23cm loose-bottomed tart tin (see step-by-step). Cover with cling film and leave in the fridge to rest for 1 hr.

2. 2

   Heat the oven to 190C/170C fan/gas 5. To make the filling, put the butter, sugar and lemon juice in a food processor, then blend until light and fluffy. With the machine running at full speed, add the eggs and almond extract, and whizz until combined to a smooth paste. Fold in the breadcrumbs and ground almonds by hand.

3. 3

   Take the tart case from the fridge, line with baking parchment and baking beans and place on a baking tray. Bake for 20 mins until the sides are set and the pastry is sandy. Carefully remove the beans and the parchment and place tart case back in the oven for 10 mins until the base is biscuity.

4. 4

   Remove the tart from the oven and spread the jam over the base, then top with the almond filling. Return the tart to the oven for a further 25 mins until the almond layer is cooked. Leave to cool in the tin.

5. 5

   Remove the tart from the tin and place on a serving plate. Mix the icing sugar with 4-5 tbsp water to make a thick icing. Flood the top of the tart with the icing, keeping 1 tbsp aside, then arrange the raspberries on top, all pointing upwards. Drizzle with the remaining icing and scatter with flaked almonds. Leave for 10 mins so the icing can set a little, before serving.