Bakewell Tart — English Raspberry Jam and Almond Tart

Put the flour, powdered sugar, and salt in a bowl. Rub in the cold, cubed butter with your fingertips until the mixture resembles fine sand. Add the egg yolk and ice water, and bring the dough together without kneading. Shape it into a flat disk and wrap it in plastic wrap.

Roll the dough to 3 mm thick and fit it into a 23 cm tart pan with a removable base. Press it into the corners, trim the edges, and prick the base in several places with a fork.

Preheat the oven to 180°C / 355°F. Line the pastry with parchment paper and fill it with dried beans. Bake for 15 minutes. Remove the paper and beans, then bake for 5 minutes more, until the base is dry and pale golden.

Beat the softened butter and sugar for 3 minutes, until fluffy. Add the eggs one at a time, then mix in the almond flour, flour, and almond extract until smooth and creamy.

Spread the jam in a thin, even layer over the warm tart shell, leaving a 5 mm border around the edge. Spoon the frangipane over the jam, spread it to the edges with a spatula, and sprinkle with sliced almonds.

Bake at 180°C / 355°F for 30 minutes, until the top is golden and the center feels slightly springy but not sticky. A toothpick inserted in the center should come out clean.

Once cooled, remove the tart from the pan and slice it with a sharp knife; the pastry, jam, and almond layers should remain distinct in each slice.