BAKEWELL TART
One 9-inch tart

In this classic British dessert, a layer of tart jam is topped with a rich almond filling and sliced almonds. It is a gloriously elegant dessert, and sturdy enough to take on a picnic.

Butter and flour a 9-inch two-piece tart pan or tart ring. Line with:

  • ½ recipe Sweet Dough for Tarts, or 1 recipe Pat-in-the-Pan Shortbread Dough

Chill and bake as directed in the dough recipe or in About Pat-in-the-Pan Crusts. After removing the pie weights, if using, or a few minutes before the crust is fully baked, glaze the crust with:

  • 1 large egg yolk, beaten

Return the crust to the oven until golden brown, 5 to 8 minutes. Let cool for 10 minutes. Adjust the oven temperature to 375°F.

Prepare:

Spread over the crust:

  • ⅓ cup raspberry jam

Scoop the frangipane in dollops over the jam and spread evenly in the tart shell using a small offset spatula. Sprinkle over the top:

  • ½ cup sliced almonds

Return to the oven and bake until the frangipane is set and browned, 30 to 35 minutes. Let cool completely in the pan on a rack. Before serving, dust with:

  • Powdered sugar
Own a physical copy? Find this recipe on page 676–77.

Pies and Pastries