Add the flour and icing sugar to a large bowl. Add the cold and cubed unsalted butter and rub the mixture together with your fingertips until it resembles breadcrumbs.

Add the egg yolk, and 1 tbsp of cold water into the bowl and mix with your hand or a spatula until the pastry dough comes together - it may take a bit of kneading.

Alternatively, add the ingredients to a food processor and blitz quickly on the pulse setting until the mixture starts to bind, it shouldn't take too long at all!

Grease & flour a 9"/23cm loose bottomed tart tin - Roll the pastry mix out onto a lightly floured surface to the thickness of 1-2 coin(s).

Press the pastry into the tin and trim & neaten the edges. Fill any gaps of the pastry with any excess pastry so its all covered! Refrigerate for ½ an hour!

Preheat the oven to 200ºc/180ºfan - Cover the pastry with baking parchment and fill with baking beans/rice and bake the pastry 'Blind' for 15 minutes.

After 15 minutes, remove the parchment and the beans and bake for an extra 5 minutes or until the pastry is cooked through and turning golden!

Once baked, leave to cool as you make the filling.

In a large bowl, melt the butter until smooth.

Add the caster sugar, ground almonds, almond extract and egg and mix with a spatula to combine.

Loosen the jam by mixing in a separate bowl, and then spread over the baked pastry case.

Pour over the almond filling.

Sprinkle over the flaked almonds and bake in the oven for 30-35 minutes, or until there is an ever so slight wobble in the middle. Once baked, leave to cool fully.

Once the bakewell tart has cooled - carefully remove from your tart tin.

Mix the icing sugar with the water, one tsp at a time until it is a thick paste.

Drizzle the icing over the bakewell tart.

Sprinkle on some toasted flaked almonds and/or freeze dried raspberries if you fancy!