Bakewell Tart

Ingredients

• 1 1/4 cups all-purpose flour
• 6 tablespoons cold unsalted butter, cubed
• 2 tablespoons granulated sugar
• 1 egg yolk
• 2 tablespoons cold water
• 5 tablespoons raspberry jam
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 cup ground almonds (almond flour)
• 1 tablespoon all-purpose flour
• 1/4 teaspoon almond extract
• 2 tablespoons flaked almonds
• 3/4 cup powdered sugar
• 2 to 3 teaspoons water
• 1 glacé cherry

Before you cook

• Rub the cold butter into the flour and sugar with your fingertips until the mixture looks like coarse sand
• Stir in the egg yolk and cold water and bring the dough together into a ball without overworking it
• Wrap the dough and chill it for 30 minutes
• Roll out the chilled dough, line a 9-inch tart tin with it, and chill it again for 15 minutes

Steps

1. Preheat the oven to 375°F
2. Line the chilled pastry with parchment paper and fill it with baking beans or rice
3. Blind bake the pastry for 15 minutes
4. Remove the parchment and beans and bake for another 5 to 8 minutes, until the base is pale gold and dry
5. Reduce the oven temperature to 350°F
6. Spread the raspberry jam evenly over the bottom of the part-baked pastry
7. Beat the softened butter and sugar together until pale and fluffy
8. Beat in the eggs one at a time, adding a spoonful of ground almonds with the second egg to prevent curdling
9. Fold in the remaining ground almonds, the flour, and the almond extract
10. Spread the frangipane evenly over the jam layer and scatter the flaked almonds on top
11. Bake for 30 to 35 minutes, until the frangipane is risen, golden, and set in the center
12. Let the tart cool completely in the tin
13. Whisk the powdered sugar with the water until you have a thick, pourable icing
14. Drizzle the icing over the cooled tart and set a glacé cherry in the center before slicing