Bakewell tart

Ingredients for the shortcrust pastry (other recipe of shortcrust pastry here)
2 cups of flour
1 cup of oats
1/2 cup of water
1/2 cup of oil
1/2 cup of sugar
1 drop of almond extract
1 tbsp of potato starch
2 tbsp of soya flour

2 cups of raspberry jam

Ingredients for the frangipane (other recipes of Frangipane here)
3 eggs
1 1/2 cups of almonds to be grounded
1 cup of margarine
2 tbsp of flour
1 drop of almond extract
1 cup of sugar

One handful blanched, flaked almonds

Prepare the shortcrust pastry
Mix the ingredients together added the water at the end, little by little.
Knead the dough.
Roll it down and place in a pre-greased pie pan.
Set in the fridge to let it set.

Prepare the Frangipane
Blend the almonds with a food processor.
Melt gently the margarine in a pan over low heat.
Stir the melted butter into with the almonds and the sugar.
Then add the beaten eggs and the almonds extract.

Setting up the pie
Spread the jam on the shortcrust pastry.
Add the frangipane on the jam.

Bake the pie for 30 minutes in a pre-heaten oven a 200°C/400°F.
Add the almonds flakes on top and bake for 5 more minutes.
Set it aside to cool down.