Bakewell Tart

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Ingredients
CRUST
2 c. (240 g.) all-purpose flour, plus more for surface
1/4 c. (30 g.) confectioners’ sugar
1/4 tsp. kosher salt
1/2 c. (1 stick) cold unsalted butter, cut into 1/2″ cubes
2 large egg yolks
1/4 c. cold water
FILLING & ASSEMBLY
1/2 c. (1 stick) unsalted butter, softened
1/2 c. (100 g.) granulated sugar
2 large eggs
1 tsp. almond extract
1 3/4 c. (170 g.) almond flour
1/4 tsp. kosher salt
1/3 c. raspberry jam
1/4 c. (60 g.) sliced almonds
Confectioners’ sugar, for serving

How to: 

CRUST
1 . In a large bowl, whisk flour, confectioners’ sugar, and salt. Add butter and work into flour mixture with your fingertips until pea-sized pieces form. Add egg yolks and water and mix until a dough forms.
2. On a lightly floured surface, roll dough to a 12″ round. Transfer to a 9″ tart pan, gently lifting and pressing into the edges of the pan. Roll the rolling pin across the top of the pan to cut off excess dough. Refrigerate until chilled, about 1 hour.
3. Preheat oven to 350°. Place the pan on a baking sheet. Using a fork, poke holes all over the bottom of the dough. Place a piece of parchment on the dough and fill it with pie weights or dried beans.
4. Bake crust for 20 minutes. Remove parchment and weights and continue to bake until the bottom looks dry and the edges are lightly golden, about 5 minutes more. Let cool.

FILLING & ASSEMBLY
1 . In a large bowl, using an electric mixer on medium-high speed, beat butter and granulated sugar until light and fluffy. Add eggs and beat until incorporated. Beat in almond extract. Add almond flour and salt and beat just until combined.

2. Spread jam in an even layer over the crust. Add filling and gently spread into an even layer. Top with almonds.

3. Bake tart until the top is set and golden, 30 to 35 minutes. Let cool completely.
4. Sprinkle with confectioners’ sugar before slicing.

 

 

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