Raspberry Bakewell Tart

Preheat the oven to 180°C/gas mark 4.

Roll the pastry out thinly on a lightly floured surface to roughly make a 45cm circle. Use the pastry to line 30cm tart ring, ensuring that there is quite an overhang of pastry around the edges.

Cover the pastry with baking parchment and fill with baking beans or dried rice, then bake the case for 15 minutes, then remove the beans and parchment and bake for another 10 minutes until golden brown. Leave to cool, then trim off any excess pastry with a sharp knife.

For the filling, cream together the butter and sugar in a mixing bowl until light and fluffy. Beat in one egg at a time, sprinkling in a little of the ground almonds with each egg to help stop the mixture from curdling.

Add the grated lemon zest and fold in the remaining ground almonds and plain flour until combined, then spoon the mixture evenly into the tart case, making sure it is spread evenly.

Bake for 10 minutes, until the mixture is firm to the touch and a light golden colour, then remove from the oven and keep warm (if not serving immediately).

Warm through the apricot jam in a small pan to create a glaze consistency, you may need to add a little water if too thick. Place the raspberries neatly over the top of the tart in circles (with the point facing up) and lightly brush over the apricot jam to glaze

Serve warm with custard or ice cream.