Grape bakewell tart

Sweet shortcrust pastry

• 75 g raw sugar
• 100 g unsalted butter, cold, cut into pieces
• 200 g plain flour, plus extra to dust
• 1 egg yolk
• 20 g cold water
• 1 pinch sea salt

Filling

• 250 - 350 g grapes, cut into halves
• 130 g blanched almonds
• 130 g unsalted butter, softened
• 80 g caster sugar
• 30 g plain flour
• ½ tsp baking powder
• ¼ tsp natural almond extract
• 1 pinch sea salt
• 2 eggs
• 2 tbsp jam of choice
• 1 - 2 tbsp flaked almonds
• icing sugar, to dust