1.Prepare the Pastry:

• Mix plain flour and icing sugar in a large bowl.
• Rub in the cold cubed butter until it looks like breadcrumbs.
• Add the egg yolk and a little cold water, mixing until the dough forms.
• After putting the dough in the fridge for at least half an hour, wrap it in clingfilm.

2. Preheat the Oven:

• Preheat your oven to 180°C (350°F) and grease a 23cm tart tin.

3. Roll out the Pastry:

• Roll the chilled pastry on a floured surface to fit the tart tin.
• Line the tin with the pastry, trim the excess, prick the base with a fork, and chill for 15 minutes.

4. Blind Bake the Pastry:

• Line the pastry with parchment paper and fill it with baking beans or rice.
• Bake for 15 minutes, remove the beans and parchment, then bake for another 5 minutes until lightly golden. Set aside to cool.

5. Prepare the Filling:

• Mix the caster sugar and softened butter until they become fluffy and pale. One egg at a time, gradually beat in.
• Fold in the ground almonds and almond extract until well combined.

6. Assemble the Tart:

• Spread cherry jam evenly over the cooled pastry base.
• Enhance the cherry jam with a few drops of TFS Cherry Flavoring and mix well.
• Spoon the almond filling over the jam layer and spread it evenly.

7. Bake the Tart:

• Bake the tart in the preheated oven for 30-35 minutes until the filling is set and golden brown.

8. Prepare the Topping:

• Once cooled, mix icing sugar with enough water to make a smooth icing.
• Drizzle the icing over the tart and sprinkle with crushed freeze-dried raspberries.

9.Chill and Serve:

• Chill the tart in the refrigerator for at least 1 hour to set the icing.
• Slice and serve your delicious Bakewell Tart with Cherry Jam and Freeze-Dried Raspberry Topping.

Enjoy the delightful combination of cherry jam enhanced with TFS Cherry Flavoring and the crunch of freeze-dried raspberries on your Bakewell Tart!