First make the pastry. In a food processor or a large mixing bowl, mix together the flour and sugar. Add in the cubes of cold butter and cut or blend in until the mixture resembles fine breadcrumbs. Ensure no large chunks of unblended butter remain or it will speckle the pastry when it is rolled out. Tip in the egg yolks and blend again until just combined. Add in the ice water a little at a time until the pastry comes together in clumps.

Tip the dough out onto a clean work surface and gather it together. Squeeze to bring it together, but try to avoid kneading and working it too much or the pastry will be tough. Divide the pastry dough into two equal parts and flatten into discs. Wrap each disc tightly in cling film then pop in the fridge to chill for at least 30 minutes. At this point, you can freeze the dough for another day, if you wish.

Whilst the dough is getting its second chill, make the frangipane. In a mixing bowl, soften the butter, then add in sugar, ground almonds, egg and almond essence. Beat all the ingredients together until completely combined. The mixture will be thick, this is perfect. Transfer to a small piping bag, for ease if using, then set it aside.

In a small separate bowl, place the jam and stir to loosen, adding a little water if needed. This is an optional step, but can make it a little easier to spread the jam into the pastry case if needed.

Time to get baking! First, preheat the oven to 160C/320F. Prepare a piece of parchment paper large enough to fit inside the pastry shell with some overhang. Scrunch it up, then open it again, so that it is malleable. Remove the tin from the fridge and press the paper into the shell, easing into the corners. Fill with baking beans (see notes), then once the oven has reached temperature pop the tin in the oven. Bake blind for 20 minutes, then remove the paper and baking beans and bake a further 10 minutes until golden and biscuity. Remove from the oven and place on a wire rack.

Place the jam at the bottom of the pastry shell, spreading almost to the edges. Pipe on the frangipane, filling it near the top, but no higher than the pastry edge. Using an offset spatula or a knife, gently ease the frangipane all the way to the edge of the pastry case, sealing the jam at the bottom. This is an important detail to avoid your jam bubbling up and bursting through the frangipane, making for a messy tart. Sprinkle the top of the tart with flaked almonds.

Bake the bakewell tart for 45-50 minutes until the pastry edge is golden and the filling is only JUST set. Remove from the oven and leave in the tin to cool completely.

The tart is good to be served as it, but I like to dust it with a little icing (powdered) sugar to finish the top. Enjoy!