In the bowl of a stand mixer (or use a handheld mixer), cream the butter and sugar until smooth and fluffy. Add the egg yolks and 2 teaspoons of water and mix just until incorporated. Add the sifted flour and the remaining water and mix until a dough is formed. Turn the dough over on a floured working surface. Knead just until it gathers together then wrap it in plastic. Chill in the fridge for at least 8 hours.
In a bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the ground almonds, the rice flour, and the self-rising flour and beat well. Add the eggs and mix until combined. Cover the mixture and store in the fridge until needed. Tip: You can make this a day ahead, the same day as the tart crust.
Take the tart dough out of the fridge and let it sit on the counter for about 5 minutes. On a floured surface, roll the dough until it is 1/8 inch thick. Lay an 11-inch tart ring over the dough and use that as a guide to cut a circle that is 3/4 inch bigger all around.
Use a rolling pin to lift the circle dough and place it on top of the tart pan. Gently press down the dough so that it fits the corners of the tart pan. Roll the rolling pin over the edges of the pan to cut any excess dough. Chill in the fridge for at least 2 hours.
Preheat oven to 325 F. Take the bakewell filling out of the fridge. This is important to let it come to room temperature for easy spreading. Cut a big piece of parchment paper and lay it over the tart crust to cover it. Place some uncooked rice on the parchment paper to cover the surface of the tart pan. Set the tart pan on a baking sheet and bake the crust for 25-35 minutes, or until the crust is lightly browned. Take the tart out of the oven and lower the temperature to 310 F.
Remove the parchment paper and the rice. Spread the raspberry jam on the tart crust. Cover with the Bakewell filling. Bake for 10 minutes. Remove from the oven and sprinkle the almonds on top. Bake for another 30-40 minutes until the filling is set and firm to the touch and the top is golden.
Recipe from World Class Cakes by Roger Pizey