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