Make the pastry. Put the flour into a medium bowl, add the spread and rub together using your fingertips until the mixture resembles breadcrumbs. Stir in the beaten egg and 1 tablespoon cold water until you have a soft, slightly wet dough, but be careful not to over-mix or your pastry will be dry and difficult to handle. Wrap the dough in clingfilm and chill in the fridge for 1 hour.
Preheat the oven to 180°C, fan 160°C, gas 4. Remove the dough from the fridge and unwrap, leaving the pastry in the centre of the clingfilm. Cover with another piece of clingfilm then gently roll out the pastry between the two. Use the pastry to line a 20cm loose-bottomed fluted tart tin, trimming the edges. Set aside while you make the filling.
In a bowl, cream together the spread and the sugar until light and fluffy. Beat in the eggs, and then gently fold in the remaining filling ingredients until well combined.
Spread the jam all over the pastry base, and then top with the polenta filling mixture. Sprinkle the flaked almonds over the top and bake in the oven for 30-35 minutes until well risen and springy to the touch.
Please note: the most up-to-date allergy information is always on the product packaging.
Cook's tip: make double the amount of the Bakewell tart filling mixture and use it to make this zesty Italian lemon polenta cake