Baking Practice 2/4 - Almond Bakewell Tart

Recipe number 2 was Almond Bakewell Tart. I always thought that the jam was red, so either strawberry or raspberry maybe, but this recipe called for Apricot jam. I also needed to add about double the cold water pastry ingredients to make it come together in a ball so it could be wrapped in clingfilm and put in the fridge for 30 minutes. Once it was rested for 30 minutes and rolled out the consistency seemed fine, although the amount was a bit tight when it came to lining the flan tin and a little patching was required.

As it was cooking there seemed to be a huge bubble rising in it. I thought that despite pricking the base of the pastry before adding the jam and then the almond filling that the problem was my pastry but on slicing the tart, it seem that there is simply an air bubble, because i thing the pastry looks ok. It seems crisp and crumbly and looks cooked on the bottom too.

The problem with this recipe is that as i really dislike almonds which means i've never had a bakewell tart so i'm not too sure what it should be like! Hopefully my taste testers at D's work will pass on some feedback.