Bakewell Tart with Raspberry Jam and Almond

• wheat flour↗250g g

  plus extra for rolling out

• sea salt↗¼ ч. л. дрібна tsp

  fine

• powdered sugar↗2 ст. л. tbsp
• cold butter140g g

  cut into cubes

• yolks↗2

  beaten

• cream or custard↗

  for serving (optional)

• salted butter↗100g g

  softened

• fine sugar100g g
• ground almond↗150g g
• almond extract↗1 ч. л. tsp
• medium eggs2

  beaten

• raspberry jam↗3 ст. л. tbsp
• sliced almond↗50g g
• powdered sugar↗80g g

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C on convection) or gas mark 6. Prepare the dough: in a food processor combine flour, salt and powdered sugar. Add the cold butter and pulse a few times until the mixture resembles crumbs. Mix 4 tbsp cold water with the beaten yolks and pour into the dry mixture, pulsing quickly until the dough comes together. Place the crumbly dough on a work surface, shape into a disc, cover and chill for 30 minutes.

2. 2

   Roll out the dough on a lightly floured surface to a diameter of about 25 cm and a coin‑thin thickness. Transfer it into a 20 cm tart pan with fluted edges, leaving the edges overhanging. On the bottom place a large sheet of parchment paper, large enough to cover the edges, and a few beans (or dry rice/legumes) for blind‑baking. Bake for 15 minutes, then remove the paper and beans and bake another 7‑10 minutes until the base is browned. Trim the overhanging dough with a serrated knife.

3. 3

   For the filling, beat the butter and sugar together until smooth. Add ground almond, almond extract and eggs, beating for another minute. Spread raspberry jam onto the prepared crust, then evenly distribute the almond filling. Sprinkle with sliced almond and bake for 25‑30 minutes until the top is golden and set. Let cool in the tin (or serve warm, skipping the next step).

4. 4

   Mix powdered sugar with 1‑2 tsp water to obtain a smooth glaze, and drizzle it over the tart. Slice and serve with cream or custard to taste.