Bakewell Tart

Hello foodies!
So during the college semester we baked a bakewell and at home I did the same to pratice. The bakewell tart is one of my favourite treats have and baking it for the first time was bit nerve racking attempting to get this right  but after a second try of the bakewell I managed to get the pastry right!

Ingredients:
Sweet Pastry:
200g plain flour
pinch of salt
100g unsalted flour
30g caster sugar
2-3tbsp water

Frangipane:
250g unsalted butter
205g caster sugar
250g ground almonds
3 eggs
30g flour
20g raspberry jam

Method for Frangipane:

1. Combine butter and sugar and using a paddle attachment beat on a medium heat until light and fluffy, pale colour.
2. Slowly add the eggs, one by one throughly incorporting each one before adding the next one.
Add the ground almonds and incorporate.

Method for Sweet pastry and to bake blind:

1. Sieve flour and salt
2. Rub butter in
3. Make a well in the centre
4. Add water, enough to make a nice firm paste
5. Handle as little and as lightly as possible
6. After that, line tart tin
7. Bake blind at 190*C Fan for 10-15 minutes
8. After that turn up the oven to 200*C fan and add the franipane on top of the pastry
9. Baking 25-30 minutes
10. Allow to cool after taken out of the oven. Cool for 20 minutes.

That's the tart, it does take time. I do recomend having the pastry done before doing anything else. Or do the pastry the day before which does work too. Thank you guys for reading and I see you all soon!
PB x