Mother’s Day Bakewell Tart

Method

1. First, make the pastry. In a food processor add the flour, icing sugar and fridge-cold butter. Blitz until a sandy, breadcrumbs texture forms. Add the egg yolk along with a tablespoon of water and blitz again, just until the pastry starts to come together.
2. Turn the pastry out on a lightly-floured surface and knead just to create a smooth dough. Wrap in cling film or parchment paper and place in the fridge to completely cool - at least 30 minutes.
3. Preheat oven to 200C/180C fan/gas 6. Take the chilled pastry out of the fridge and roll out on a lightly-floured surface to a circle approximately 30cm wide. Carefully transfer the pastry to the tart tin and line, pushing the pastry into the flutes of the tin and patching holes with spare pastry if required. Cut off any excess pastry.
4. Line the inside of the pastry with greaseproof paper and pour in the baking beans, ensuring the cover the entire base of the tart before baking in the oven for 15 minutes. After 15 minutes, very carefully remove the baking beans and greaseproof paper, and return to the oven for further 5 - 8 minutes until the pastry has started to dry out.
5. In the meantime, make the frangipane. Cream together the butter, caster sugar and almond extract until light and fluffy. Add the ground almonds and egg and whisk just until all the ingredients have come together.
6. Remove the baked tart case from the oven and spread the jam over the base of the tart. Add the prepared frangipane mixture on top of the jam, gently spreading out trying your best not to disrupt the jam layer too much underneath.
7. Turn down the oven to 190C/170C fan/gas 5. Return the tart to the oven to bake for a further 30 - 35 minutes or until the frangipane is set and turned golden.
8. Remove the tart from the oven and allow to completely cool whilst still in the tin. In the meantime, prepare the icing. Combine the icing sugar in a bowl with approximately 40ml water. Spoon a heaped tablespoon of white icing into a bowl and reserve whilst adding a little pink colouring to the remaining water icing to achieve you desired pink colour.
9. When the tart is fully cooled, pour the pink icing over the top of tart and allow to level out, encouraging it to the edge of the tart if required. Pipe or simple drizzle vertical lines of white icing over the top of the settled pink icing. Using the point of a sharp knife or skewer, drag through the white icing lines in the opposite direction to create a feather effect. Allow the icing to air dry for 1 hour before serving and slicing.