Bakewell Tart

Recipe comes courtesy of Deb Dawson of Desserts To Die For. This recipe just uses egg yolks, so reserve egg whites for another use.

Photography By Stephanie Plomarity | May 30, 2018

Ingredients

Pâte Sucrée (sweet pastry crust)
  • 2 egg yolks
  • 2 tablespoons heavy cream
  • 1 tablespoon vanilla
  • 3 cups flour
  • ½ cup sugar
  • 1 teaspoon salt
  • 8 ounces chilled unsalted butter, cut into 1-inch pieces
Almond Frangipane
  • 1 cup almond flour or almond meal
  • ½ cup sugar
  • 1 tablespoon flour
  • 4 ounces unsalted butter, room temperature
  • 2 egg yolks
  • 1 teaspoon almond extract
For assembly
  • ¾ cup good-quality raspberry jam
  • 1 cup sliced almonds

Preparation

For Pâte Sucrée, mix yolks, cream and vanilla together in a small bowl and set aside. Combine flour, sugar, salt and butter in a stand mixer with paddle attachment. Blend on medium-low until mixture has a sandy texture. Add yolk mixture and mix on low- to medium-speed until pastry dough comes together. (It can take a few minutes.)

Shape into a disc and wrap in plastic wrap. Chill at least 1 hour.

Remove dough from refrigerator and let it soften just enough to roll into a 12-inch round, about 3/8-inch thick. Press into a 10-inch tart pan with a removable bottom. Trim excess dough overhanging top, and chill again for at least 30 minutes. Line pastry shell with parchment paper and pie weights (or beans) and bake at 375° for 15 minutes. Remove weights and parchment, and bake about 5 minutes more, or until crust is golden brown. Cool.

While pastry is baking, make Almond Frangipane. Mix all ingredients in a stand mixer with paddle attachment.

Spread raspberry jam evenly over pastry crust. Spread frangipane evenly over jam. Sprinkle almonds on top and bake at 375° for 25–30 minutes, or until frangipane is puffy and golden.

Cool and serve.

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Ingredients

Pâte Sucrée (sweet pastry crust)
  • 2 egg yolks
  • 2 tablespoons heavy cream
  • 1 tablespoon vanilla
  • 3 cups flour
  • ½ cup sugar
  • 1 teaspoon salt
  • 8 ounces chilled unsalted butter, cut into 1-inch pieces
Almond Frangipane
  • 1 cup almond flour or almond meal
  • ½ cup sugar
  • 1 tablespoon flour
  • 4 ounces unsalted butter, room temperature
  • 2 egg yolks
  • 1 teaspoon almond extract
For assembly
  • ¾ cup good-quality raspberry jam
  • 1 cup sliced almonds
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