Bakewell Raspberry Almond Tart
Just like you've seen them make on The Great British Baking Show, this Bakewell Tart has a buttery shortcrust pastry bottom, filled with a layer of raspberry jam, and then topped with a dense layer of almond filling.
Ingredients
Crust:
- 1½ cups all-purpose flour or pastry flour
- ¼ cup powdered sugar
- ¼ tsp salt
- 1 stick unsalted butter cold
- 1 large egg yolk reserve the white for the filling
- 2 TBSP water cold
Filling:
- 1 stick unsalted butter softened
- ½ cup white granulated sugar
- ¼ tsp salt
- 1¼ cups almond flour
- ¼ cup all-purpose flour or pastry flour
- 1 large egg
- 1 large egg white
- 1 tsp almond extract
- ¼ cup raspberry jam
- ½ cup sliced almonds
Instructions
For the Crust:
- Combine the flour, powdered sugar, and salt in a large mixing bowl.
- Cut the butter into 1/2” cubes and add to the flour mixture. Work the butter into the flour – using your fingers, a pastry cutter, or fork – until well combined, almost like sand.
- Add the egg yolk along with the water, gently mixing them into the flour/butter mixture to form a dough.
- On a lightly floured surface, roll the dough into a circle just slightly larger than your 9" tart pan. Gently transfer the dough circle to the tart pan, pressing it into the sides. Trim the dough with a knife, so that you’re left with about 1/2” of dough overhanging the edges of the tart pan. Fold the extra dough down to reinforce the sides of the pastry.
- Preheat your oven to 400°F, and pop the crust into the freezer for about 30 minutes.
- Line the crust with parchment paper and fill with pie weights. If you don't have pie weights, you can place a smaller pie plate into the tart pan to hold the crust flat while baking.
- Bake the crust on a baking sheet to catch any drips with the weights for 20 minutes, then remove the parchment or foil with the weights and bake for another 5 to 10 minutes. The edges and bottom of the crust should be just lightly golden.
- Remove the crust from the oven and reduce oven temp to 350°F.
For the Filling:
- Beat together the butter, sugar, and salt until fluffy. Stir in the flours, whole egg, egg white, and almond extract. Set aside.
- Spread the raspberry jam evenly into the bottom of the slightly cooled crust. Spoon the almond mixture over the jam, gently spreading it to the edges of the tart. Sprinkle the sliced almonds evenly over top.
- Bake the tart for 25 to 35 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the tart from the oven and allow it to cool on a rack. When cool enough to handled, remove from tart pan.
- Cut into 8 equal-sized wedges to serve.
- Store the tart, well covered, at room temperature for several days. This tart also freezes well for later enjoyment.
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