Bakewell Tart

Instructions

Helpful note before you get started: The dough and frangipane filling can be made a day ahead of time and covered and stored in the fridge for later. In a large bowl, mix 1 cup cold butter into 2 cups of flour, and 3/4 cup powdered sugar. You can do this with a fork or pastry cutter, or to speed things up you can do this in a food processor.

Add 1 egg yolk and 1 teaspoon vanilla extract. Mix until it begins to take shape. Using your clean hands, form the dough into a flat disk. Cover with plastic wrap and refrigerate for 1 hour.

Remove the chilled dough from the plastic wrap and place it on a floured surface. Roll it out to a circle 12 inches in diameter.

Press the dough into an 11-inch tart pan and prick it generously with a fork. Poking the dough with a fork will prevent the dough from puffing up when it bakes. You can also use parchment-lined pie weights instead of pricking the dough.

Bake the tart at 380 degrees Fahrenheit for 15-20 minutes. Or until the crust begins to brown a little.

In a bowl, combine 1 cup softened butter with 1 cup of granulated sugar.

Add 4 eggs and 1 teaspoon baking powder. Use an electric hand mixer to combine the ingredients thoroughly.

Lastly, mix in the 1/2 cup all-purpose flour and 1 1/2 cup almond flour.

Remove the tart from the oven. Spread 1/2 cup of raspberry jam into the tart shell. Fill it with the almond frangipane filling. (note: if the filling was kept in the fridge, let it soften at room temperature before spreading). Then press in 1 cup of frozen raspberries over the top along with a sprinkle 1/4 cup of sliced almonds. Bake at 350 degrees Fahrenheit for 35-40 minutes.

Once it's cooled, dust some powdered sugar over the top and enjoy!

Dessert