Lighter Bakewell tart

Ingredients

• 200 g pastry crust (we used Jus-Rol)
• 100 g raspberries fresh
• 1 tbsp raspberries 
• 1 tbsp almonds flaked
• 1 tbsp powdered sugar 
• 50 g almond flour 
• 50 g cornmeal (cornmeal)
• 50 g brown sugar 
• 0.5 tsp double-acting baking powder 
• 2 medium eggs 
• 100 g yogurt 
• 0.5 tsp almond extract (see tip below)
• 2 tbsp canola oil 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• mixing bowl
• aluminum foil
• rolling pin

Directions

1. Heat oven to 200C/180C fan/gas
2. Thinly roll out the pastry on a lightly floured surface. Line a 20cm round x 4cm deep fluted flan tin with the pastry, easing it into the tin and the flutes carefully so you dont stretch it.
3. Roll a rolling pin over the top of the tin to trim off any excess pastry. Prick the base lightly with a fork.
4. Put the tin on a baking sheet.
5. Line the pastry with foil and baking beans, and bake for 12 mins until the pastry is set. Meanwhile, to make the filling, heat a small, dry non-stick pan, tip in the ground almonds and gently heat, stirring often, for 2-3 mins to lightly brown.
6. Transfer to a medium-sized mixing bowl to cool.
7. Remove the foil and beans from the pastry case and bake for 5 mins more until pale golden.
8. Remove and reduce oven to 180C/160C fan/gas
9. Using a fork, roughly mash the raspberries in a small bowl with the jam, so they are still in small pieces and not completely mashed. Evenly spread the raspberry mixture over the pastry base.
10. Put the polenta, sugar and baking powder in the mixing bowl with the almonds and stir to combine. Make a well in the centre. Beat the eggs in a bowl, then beat in the yogurt and almond extract. Tip this mixture, along with the oil, into the dry ingredients, and briefly and gently stir together with a large metal spoon so everything is just combined dont overmix.
11. Pour the almond filling over the raspberry mixture and scatter the flaked almonds over the top.
12. Bake for 30 mins or until the top is risen and pale golden. Cool slightly, then remove from the tin.
13. Mix the icing sugar with a few drops of cold water to make a thick-ish icing, then use a teaspoon to drizzle it over the cooled tart. The tart is even softer when eaten the next day. Will keep in an airtight container for up to 3 days.