Traditional British Bakewell Tart

Pre-bake a shortcrust pastry shell until lightly golden.

Spread a thick layer of raspberry jam over the bottom of the pastry shell.

Make the frangipane filling: Cream together butter and sugar, then beat in eggs and fold in ground almonds (almond flour) with a touch of almond extract.

Spoon the frangipane over the jam and level it out.

Scatter flaked (slivered) almonds over the top.

Bake at 180°C for 25-30 minutes until the filling is puffed, set, and golden brown.

Serve at room temperature, optionally with a drizzle of icing or a dollop of cream.