Prepare pastry

• Add the flour, butter in small pieces, salt and sugar to a mixing bowl.
  228 grams plain flour, 120 grams butter or baking margarine, 30 grams granulated sugar, pinch salt
• Using your fingertips, rub the butter into the ingredients until it resembles fine breadcrumbs.
  4 tablespoons water
• Add the water and, using a metal cutlery knife or similar utensil, cut through the ingredients, mixing the water in. It may take a minute or so of mixing, but the mixture will start clumping and coming together.
• Using floured hands, bring the pastry together into a smooth ball. If the mixture is too dry, incorporate a few more drops of water. If the mixture is too damp rub in some more flour.
• Chill the pastry in the fridge for at least 30 minutes.

Set the oven to moderate heat: 350°F, or 180°C (160°C for fan ovens), Gas Mark 4.

Line flan dish with pastry

• Grease the flan dish with butter or margarine.
• Sprinkle flour over your work table and rolling pin. Roll out the pastry until it's about ¼ inch thick. Wrap the pastry around the rolling pin and line the flan dish. Gently press the pastry down into the dish and around the sides.
• Using a cutlery knife, trim the pastry around the edges.
• Spread the fruit jam evenly over the pastry bottom.
  6 tablespoons strawberry fruit jam

Prepare the filling

• Add the butter and sugar to a mixing bowl.
  120 grams butter or baking margarine, 120 grams granulated sugar
• Using either an electric hand whisk or a mixing spoon, cream the butter and sugar together.
• Measure out the flour into a separate smaller bowl.
  120 grams self-raising flour
• Add the eggs and almond extract to the creamed ingredients.
  2 medium eggs, 2 teaspoons almond extract
• Add some of the flour and mix well, adding more flour in stages until it is used up. Adding the flour this way to the eggs can help prevent the mixture from splitting. If the mix does split don't worry as it will be fine once baked.
• Cover the jam with the mixture, spreading out the surface evenly across the pastry case.

Bake

• Place on the middle shelf of the oven and bake for 30-35 minutes or until the filling is golden and well risen. A skewer popped in the middle will come out clean.
• Cool on a wire rack before adding the glace icing.

Prepare glace icing

• Carefully remove the bakewell tart from the flan dish.
• Sift the icing sugar into a mixing bowl.
  165 grams icing sugar
• Pour in the water and almond extract.
  1 teaspoon almond extract, 5 teaspoons water
• Mix together until it forms a thick spreadable paste. If it becomes too runny, mix in extra icing sugar, and if it is too thick to spread, add small drops of water.
• Spread the mixture evenly over the tart using the back of a cutlery spoon or a cutlery knife.
• Allow the icing to set firm before slicing. To speed up the icing setting, you can pop the flan into the fridge for about 30 minutes or so.