Bakewell Tart
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
Instructions
- 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.
