British Bakewell Tart: A Classic Sweet Treat

Preheat the oven to 190°C (375°F). Grease an 8-inch pie plate.

Roll out the pastry slightly larger than the pie plate. Cut off a 0.5-inch strip from the edge of the pastry circle and line the lower sides of the pie plate with this strip, placing the cut-side upwards; the pastry will not reach the rim of the pie plate.

Dampen the pastry strip with water and place the remaining pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps.

To make the frangipane: Whisk together the flour, ground almonds, and baking powder in a medium bowl. Whisk the egg and lemon zest together in a small bowl.

Beat the butter and sugar with an electric mixer until light and fluffy. Gradually add the egg mixture, beating well after each addition. Gently fold in the flour mixture, a spoonful at a time, until just incorporated.

Spread the raspberry jam evenly over the bottom of the pastry shell to form a layer. Spread the frangipane evenly on top. Scatter sliced almonds on top if using.

Bake in the preheated oven for about 30 minutes, or until the filling is firmly set and browned.

Sprinkle with confectioners' sugar just before serving.