Nathan Outlaw's bakewell tart recipe | delicious. magazine

Ingredients

• For the pastry
• 100g unsalted butter, diced
• 90g icing sugar, sifted
• 1 medium free-range egg, plus 3 egg yolks
• 250g plain flour, plus extra to dust
• For the filling
• 200g raspberry jam
• 250g unsalted butter
• 250g caster sugar
• 2 large free-range eggs, beaten
• 80g plain flour
• 250g ground almonds
• Finely grated zest 1 lemon
• 1 tsp vanilla extract
• 40g flaked almonds
• 4 tbsp apricot preserve, warmed with 2 tbsp water and strained
• 15-20ml amaretto liqueur
• 40g icing sugar
• You’ll also need…
• 25cm x 4cm deep loose-bottomed tart tin