Brian Turner's bakewell tart recipe

TV chef Brian Turner's recipe for this classic bakewell tart was made for Marie Curie Cancer Care's Blooming Great Tea Party. Not as hard as you might think, this classic British bake will certainly impress your guests

Ingredients

For the pastry

• 175g plain flour
• Pinch of salt
• 25g golden caster sugar
• Finely grated zest of 1 orange and 1 lemon
• 55g cold unsalted butter, diced
• 25g cold lard, diced
• 2 egg yolks, beaten
• About 2 tbsp ice-cold water to mix

For the filling and topping

• 55g raspberry jam
• 3 eggs
• 115g unrefined caster sugar
• 115g unsalted butter, melted
• 115g ground almonds
• 25g icing sugar, mixed with a little water to a thin icing

Method

1. To make the pastry, sift the flour and salt into a bowl and add the sugar and citrus zest. Rub the butter and lard dice into the flour until the texture resembles breadcrumbs. Add the egg yolks. Mix to a dough, using the water if necessary, and form into a ball. If you have time, chill, wrapped in clingfilm, for about 20 minutes.
2. Meanwhile, preheat the oven to 180ºC/350ºF/Gas Mark 4.
3. Roll the pastry out to a round to fit a 25cm (10 in) flan ring, and place in the ring. Cut off any excess pastry, and crimp the edges.
4. Warm the jam and then, if you can be bothered (but it’s the correct way), press it through a fine sieve to get rid of the seeds. Spread over the base of the tart.
5. Meanwhile, beat the eggs and sugar together, and then slowly fold in the melted butter and the ground almonds. Pour carefully into the pastry-lined flan ring.
6. Bake in the preheated oven until set, about 35 minutes. Take out and cool.
7. Pour the icing into the centre of the tart and, using a palette knife, spread it as thinly as possible. Leave to set.