Flaked Almond Bakewell Tart

Heat the oven. Crust: Mix the flour, icing sugar, and salt in a big bowl. Cut the butter in 1/2” cubes plus strew over the flour mixture. Work the butter in the flour – using your fingers, one pastry cutter, or fork – till the mixture looks sandy. Tip in the egg yolk along with the water, lightly incorporating them in the flour-butter mixture in order to form a cohesive dough. On a gently floured work surface roll the dough in a 12” circle. Lightly move the dough circle in order to a 9” tart pan, pressing it in the corners. Trim the dough using kitchen scissors so that you’re left using just 1/2” of overhanging dough round the perimeter of this tart. Fold the overhang down in order to reinforce the sides of the pastry next use the tines of a fork to pierce holes across this bottom. Freeze the crust for a period of 30 minutes. In the meantime, heat the oven to 200°C. Line the crust using parchment or foil plus fill using pie weights, rice, or your favorite blind-baking weights. Cook the crust on a baking tray (to catch any butter drips) using the weights for 20 minutes next take out the parchment or foil using the weights plus cook for 5 to 10 minutes longer, till the edges and bottom of the crust are gently golden. Take out the crust from the oven and leave it in order to cool while you prepare the filling. Turn the oven down to 175°C. Filling: beat the butter, sugar, and salt till pale and fluffy. Mix in the flours, whole egg plus egg white, plus almond extract. Keep to one side. Spread the raspberry jam uniformly into the bottom of the a little cooled crust. Spoon this almond mixture over the jam. Lightly spread it in order to the edges of the tart, plus smooth out the surface. Scatter the sliced almonds uniformly on top. Tart: Cook the tart for 35 to 40 minutes, till the top is amber brown and a toothpick inserted in the center comes out clean. Take out the tart from the oven and leave it to go fully cold on a rack. Offer at room temperature. Store this tart, well covered, at room temperature for a number of days; freeze for longer storage.