Raspberry Bakewell Tart

• FOR THE TART SHELL
• 200g plain flour, plus extra for dusting
• 2 tablespoons icing sugar
• 100g unsalted butter, frozen
• 1 large egg, beaten
• 1 tablespoon fresh cold milk
• FOR THE SPONGE
• 150g unsalted butter, at room temperature
• 150g golden caster sugar
• 3 large free-range eggs, at room temperature, beaten
• 1 teaspoon orange blossom water
• 150g ground almonds
• Microplaned zest of 1 large orange
• 4 tablespoons raspberry jam
• 50 - 75g frozen raspberries
• 2-3 tablespoons flaked almonds

1. FOR THE TART SHELL: 1.tift the flour, icing sugar and a pinch of salt into a large bowl. Grate the butter into the mix using a large-hole grater. Using 2 table knives, cut the butter into the flour till they form rough crumbs. Add the beaten egg and milk and lightly bring together to form a firm dough still using the knives to combine. Once the knives are redundant and have done their duty, wash your hands under cold water and then press the douigh to combine, using your finger tips. Shape into a disc (which will be easier to roll out later), wrap in cling film and chill for 30 minutes. Alternatively, make it in the food processor.
2. Open up the cling film and roll the pastry on it to fit a loose-bottomed tart tin. When ready to put the pastry in the tin, hold the edges and turn it upside down so the clingfilm is on top and the rolled side is down. Then still with the cling film on, push the edges in (if using a square tin).
3. Try not to stretch the pastry when tucking it into the edges. Trim the excess and prick all over with a fork. Chill for 30 minutes. In the last 10 minutes of the pastry chilling, preheat the oven to 180u0b0C along with a baking sheet.
4. Remove the pastry from the fridge and line it with baking paper and fill with baking beans or rice. Place on the pre-heated baking sheet and blind-bake for 15 minutes, then remove the beans/rice and paper. Cook for a further 5 minutes until pale golden and dry on top.
5. MAKE THE FILLING: Beat the butter and sugar together with a wooden spoon or in a food processor until pale and fluffy. Beat in the eggs a little at a time along with the orange blossom water. Then fold in the ground almonds and orange zest.
6. Spread the jam evenly across the base of the pastry case, scatter the raspberries and then spoon over the sponge mixture, levelling the surface with the back of the spoon. Scatter over the almonds and bake for 35-40 minutes until golden, well risen and just set in the centre. Leave to cool in the tin for 5 minutes, then lift onto a wire rack and leave to cool completely
7. Serve with cream or custard. And try not to think of the WI and their finnicky rules.

shell, flour, icing sugar, unsalted butter, egg, fresh cold milk, unsalted butter, sugar, freerange eggs, orange blossom water, ground almonds, orange, raspberry jam, frozen raspberries, almonds

Taken from food52.com/recipes/13023-raspberry-bakewell-tart (may not work)