Sift the flour into a large bowl.
450 g plain flour (all-purpose flour)
Cut the cold butter into cubes and rub in lightly with your fingertips until the mixture is the texture of fine breadcrumbs. Stir in the icing sugar.
250 g unsalted butter, 60 g icing sugar
Add the two eggs, beaten, and bring together to form a smooth dough. Form the pastry into a ball, cover with clingfilm, and chill for 30 minutes in the fridge.
2 medium free-range eggs
In the meantime, grease your tart tin and preheat your oven 180℃ / 350℉ (fan).
Once the 30 minutes has passed, roll out the pastry, line the tart tin. Then put baking paper on top the pastry and fill the pastry case with baking beans.
Bake blind for 15 to 20 minutes, then remove the pastry case from the oven, remove the baking beans, leave the case to cool a little, and reduce the oven temperature to 170℃ / 340℉. Leave the oven on.
Make the frangipane by mixing the ground almonds and caster sugar in a large bowl, then adding the 5 beaten eggs one by one, mixing between each addition. Add the almond extract.
300 g ground almonds, 120 g caster sugar (superfine sugar), 5 medium free-range eggs, 1 tsp French almond extract
Spoon the jam onto the cooled pastry case and spread evenly. Spoon the frangipane on top of the jam and smooth the top.
1 jar damson plum jam
Bake for approx 30-40 minutes or until the centre is set when you check with a toothpick and the top is golden brown. Remove from the oven and allow to cool.
Make a water icing by mixing the icing sugar with a very small amount of cold water in a small bowl. Drizzle over the top of the Bakewell tart and serve either warm with custard or cold.
25 g icing sugar