Bakewell tart

Instructions

1. Step 1

   Mix 175 g all-purpose flour, 25 g powdered sugar and a pinch salt, add 100 g cold diced unsalted butter and quickly rub it in with your fingertips until the mixture looks like breadcrumbs, then add 18 g egg yolks beaten with 20 g cold water and gather into a ball. Working quickly keeps the butter from melting, so the pastry bakes up crisp and short. The dough is ready when it just holds together in a soft ball with no dry flour and is not sticky.

   Mark step 1 as done

2. Step 2

   Pat the dough into a flat disk, wrap it in plastic wrap and refrigerate for about 45 minutes. The butter firms up and the gluten relaxes, making the dough easy to roll and keeping the shell from shrinking in the oven. It is ready when it is firm but can still be rolled without cracking at the edges.

   Suggested time: about 45 minutes.

   Mark step 2 as done

3. Step 3

   Roll the dough on a lightly floured surface into a circle about four millimeters thick, roll it onto the rolling pin and unroll it over the tart pan, pressing it snugly into the corners and letting the excess hang over the rim, then freeze for fifteen minutes. Leaving an overhang means the shell is still tall enough after shrinking in the oven, and you simply trim it afterwards. The shell is ready when it lines the pan evenly with no tears and feels cold and firm.

   Mark step 3 as done

4. Step 4

   Line the shell with parchment paper and fill it with dried beans or pie weights, bake at 190°C for about 15 to 18 minutes, then remove the paper and beans and trim off the overhang with a sharp knife. Blind baking cooks the base first so it does not turn soggy under the jam and frangipane. The shell is ready when the base is dry and pale golden with no shiny white patches left.

   Bake at 190°C for about 15 to 18 minutes.

   Mark step 4 as done

5. Step 5

   Lower the oven to 175°C, stir 120 g raspberry jam until soft and spread it in a thin, even layer over the base, leaving a small border next to the sides. The border keeps the jam from bubbling up the sides of the shell and burning. The jam layer is right when it covers the base at an even thickness.

   Mark step 5 as done

6. Step 6

   Beat 125 g softened unsalted butter with 125 g superfine sugar until light and pale, gradually add 150 g eggs along with 3 g almond extract, then gently fold in 125 g almond flour and 25 g all-purpose flour. Creaming the butter first creates tiny air bubbles that help the frangipane rise light and tender in the oven. The mixture is ready when it is smooth, as thick as frosting and holds its shape on a spoon.

   Mark step 6 as done

7. Step 7

   Spoon the frangipane over the jam, spreading it gently so the jam does not mix in, scatter 25 g sliced almonds over the top, then bake at 175°C for about 35 to 40 minutes. Moderate heat lets the frangipane bake through to the center without burning the top. The tart is done when the top is golden brown, springs back when pressed lightly and a skewer inserted in the middle comes out with just a few moist crumbs.

   Bake at 175°C for about 35 to 40 minutes.

   Mark step 7 as done

8. Step 8

   Let the tart cool in the pan for about an hour, then unmold it and sift to taste powdered sugar over the top before slicing. The frangipane needs to cool to set, and slicing it hot makes the jam run everywhere. The tart is ready when a slice clearly shows three layers: pastry, jam and almond cream.

   Suggested time: about 60 minutes.

   Mark step 8 as done