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 1/2 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.
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.
Topping
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!
Notes
You can use shop-bought shortcrust pastry if you fancy - follow the same baking steps.
You can use any flavour jam you fancy!
This will last in the fridge for 3+ days
It is best served as it is, but you can serve it with custard, cream or even a scoop of ice cream!