This tasty almondy tart originated in Bakewell, Derbyshire. Originally known as 'Bakewell Pudding', the filling was a set custard, but the modern version is filled with raspberry or strawberry jam and frangipane, and topped with sliced almonds. Other versions have icing and half a glacé cherry.
Make the Shortcrust Pastry
Stir the salt into the flour. Cut the butter into small pieces and add them to the bowl. With your fingertips, rub the butter into the flour - it should end up looking like coarse breadcrumbs. Add small quantities of water and stir them in until a dry paste is formed - you don't want too much water in this recipe. Wrap the dough in plastic film and put it in the fridge to rest for 1 hour.
Make the Frangipane Filling
Make sure your butter is nice and soft. Break it into bits and add it to the sugar in a bowl. With a fork or whisk, cream the two together. The mixture should lighten in colour and become a bit fluffy. Beat in one egg, and when it is fully incorporated, beat in the other. Now stir in the ground almonds, flour, baking powder and lemon zest.
Blind-Bake the Pastry
Pre-heat your oven to 180°C (356°F). Grease a 24cm (9 inch) diameter flan tin. On a floured suface, roll out the pastry into a disc that is big enough to fit into the tin, and 3-4mm (about a quarter of an inch) thick. Gently roll the pastry disc into the tin, press it into the edge, and trim off any excess. Prick the dough all over with a fork.
Line the pastry case with lightly oiled aluminium foil, and fill it with your baking beans, lentils or rice. Bake for 15 minutes, then remove the foil and its contents and bake for 5 minutes more. Remove from the oven and allow to cool a bit.
Assemble the Tart
Liberally spread the bottom of the blind-baked case with jam, then spoon on the frangipane mixture and smooth it out with a knife.
Bake the Tart
Bake the tart for about 20 minutes. Check for doneness by inserting a knife or skewer into the centre - if it comes out dry, the filling is cooked. Sprinkle flaked almonds all over the top, and bake for a final 5 minutes. Remove from the tin and allow to cool on a wire rack.