Lemon Drizzle Bakewell Tart

Lightly dust the worksurface with some flour, and roll out the pastry block so it's bigger than the tart tin and roughly a thickness of £1 coin. Carefully place the rolled pastry in the tin and use your fingertips to press it into the sides and base of the tin. Trim off any excess pastry and prick the base of the tart with a fork.

Place in the fridge for 30 minutes, while you prepare the filling. Preheat the oven to 180C (170C fan).

Beat the butter and sugar together until light and fluffy. Add Lyle’s Golden Syrup and mix well. Next, beat in the eggs one at a time, then add the lemon juice and lemon zest. Stir in the ground almonds and mix well to combine.

Remove the pastry from the fridge and blind bake for 15minutes, then remove the baking paper and baking beans from the top and return to the oven to bake for another 10 minutes, until it is crisp and lightly golden.

Spread the lemon curd over the base of the baked tart case, leaving a small border around the outside edge.

Spoon the frangipane mixture on top and use a spatula or a back of the spoon to spread it in an even layer.

Bake for 30 minutes until the filling is golden and springy to the touch. Leave to cool completely in the tin.

Mix the icing sugar and lemon juice together in a small bowl to make a thick but pipeable icing. If the icing is too thin, add another spoonful of icing sugar, if it’s too thick add a little lemon juice, until you reach the right consistency.

Drizzle or pipe the icing over the tart, sprinkle with chopped pistachios (optional), slice and enjoy!