For the Pastry:

• 1 cup all-purpose flour, plus more for work surface
• 1/4 cup almond flour
• 1 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 7 tablespoons cold unsalted butter, cubed
• 3 tablespoons cold water

For the Frangipane Filling:

• 1/2 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 teaspoon almond extract
• 1 cup almond flour

Additional Ingredients:

• Nonstick cooking spray
• 1/4 cup raspberry preserves
• 1/4 cup sliced almonds

• Prepare the Crust: In a food processor, pulse together the all-purpose flour, 1/4 cup almond flour, 1 teaspoon granulated sugar, and kosher salt until well combined. Add the cold, cubed unsalted butter and pulse until the mixture resembles coarse sand with pea-sized pieces of butter. With the motor running, gradually pour in the cold water through the feeder tube until the dough just comes together into a cohesive ball. Be careful not to overmix. Pat the dough into a 1-inch-thick disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. This resting period is crucial for a tender, flaky crust.
• Make the Frangipane Filling: While the dough chills, prepare the almond filling. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened unsalted butter and 1/2 cup granulated sugar until the mixture is light, fluffy, and pale in color, typically taking about 3-4 minutes. Beat in the eggs, one at a time, on low speed, ensuring each egg is fully incorporated before adding the next. Stir in the almond extract and then gradually add the remaining 1 cup of almond flour until just combined. Mix only until no streaks of flour remain to avoid overdeveloping the gluten.
• Pre-bake the Crust: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a rectangular tart pan (or a 9-inch round tart pan) with nonstick cooking spray. On a lightly floured work surface, roll out the chilled dough into a rectangle approximately 15-inch x 5-inch (or a 12-inch circle for a round pan), slightly larger than your tart pan. Carefully transfer the dough to the prepared pan, gently pressing it into the bottom and up the sides. Trim any excess dough from the edges. Place the tart shell in the freezer for 10 minutes; this helps prevent shrinkage during baking.
• Blind Bake and Fill: Line the chilled tart shell with parchment paper or foil, ensuring it covers the sides. Fill with pie weights, dried beans, or rice. Bake for 10-12 minutes, or until the edges of the crust appear set and lightly golden. Carefully remove the parchment paper and pie weights. Return the crust to the oven for an additional 2 minutes to dry out the bottom. Allow the crust to cool slightly before proceeding. Once cooled, evenly spread the 1/4 cup of raspberry preserves over the bottom of the crust. Then, spoon the prepared almond frangipane filling over the jam layer, spreading it gently to the edges. Finally, sprinkle the 1/4 cup of sliced almonds over the top of the frangipane.
• Bake the Tart: Place the tart pan on a baking sheet to catch any potential drips, especially if using a loose-bottom tart pan. Bake for 40-45 minutes, or until the frangipane filling is golden brown, firm to the touch, and a wooden skewer inserted into the center comes out clean. The top should be beautifully caramelized and fragrant.
• Cool and Serve: Once baked, remove the tart from the oven and let it cool in the pan for at least 20 minutes before carefully removing it from the pan. Transfer the tart to a wire rack to cool completely. Cooling allows the filling to set properly, making for clean slices. Serve warm or at room temperature, perhaps with a dusting of powdered sugar, a dollop of clotted cream, or a scoop of vanilla ice cream. Enjoy this taste of British tradition!

Tips for a Perfect Bakewell Tart:

• Quality Ingredients: Using good quality butter and preserves makes a significant difference in the final flavor.
• Chill the Dough: Don’t skip chilling the pastry dough; it helps to prevent shrinkage and makes it easier to handle.
• Don’t Overmix Frangipane: Mix the frangipane until just combined to keep it tender and moist.
• Jam Choice: While raspberry is traditional, feel free to experiment with other fruit preserves like cherry, apricot, or blackberry for a different twist.
• Even Baking: Placing the tart on a baking sheet provides insulation and helps prevent the bottom crust from getting too dark, and catches any butter leaks.
• Cool Completely: For best results and clean slices, allow the tart to cool completely before cutting. The frangipane sets as it cools.
• Storage: Store Bakewell Tart at room temperature for up to 2-3 days, or in the refrigerator for up to a week. It can also be frozen for longer storage.

Calories: 414kcal | Carbohydrates: 22g | Protein: 9g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 134mg | Potassium: 54mg | Fiber: 4g | Sugar: 5g | Vitamin A: 576IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg