Preheat oven to 220°C/gas mark 7.

Grease a 20cm x 30cm loose-bottomed tin with a little Pure spread.

Sieve the flour into a mixing bowl, add Pure straight from the fridge and rub in until it resembles breadcrumbs.

Add approximately 2 to 3 tablespoons of water to make a dough.

Wrap and chill for at least 15 minutes. Roll out the pastry and line the tin.

Prick the pastry surface lightly with a fork. Cover with greaseproof paper and bake blind for 10-15 minutes. Tips: To bake blind the Bakewell Tart base, cover the base of the pastry with ceramic beads or dried pulses to prevent the base from rising during baking. Remove these before adding the filling.

Allow the pastry case to cool. Turn the heat down on the oven to 180C, gas mark 4.

Filling:

Cream the Pure spread with the caster sugar. Beat in the eggs and stir in the ground almonds.

Spread the jam onto the pastry base and top with the mixture.

Sprinkle with flaked almonds and bake for 30 minutes until it’s a rich golden colour.

Allow to cool completely and cut into slices 3cm x 7cm.