Raspberry Frangipane Bakewell Tart

Ingredients

FOR THE PASTRY

• 70g icing sugar
• 100g unsalted butter, cold and cubed
• zest of 1/2 a lemon
• 2 egg yolks
• 200g all-purpose flour
• pinch of salt

FOR THE FILLING

• 100g unsalted butter, softened
• 100g granulated sugar
• 3 eggs
• 100g ground almonds
• 2 1/2 tablespoons all-purpose flour
• 1 teaspoon rosewater
• 3 heaping tablespoons of raspberry jam (or jam of your choice)
• sprinkle of sliced almonds (optional)

Method

1. Start by making the pastry. In a bowl, sift in the icing sugar. Add the butter and the lemon zest. Using your fingers, rub the butter, icing sugar, and lemon zest together until it forms a smooth paste.
2. Add in the egg yolks and mix using a spatula. Add the flour and salt and continue mixing until the mixture forms a dough. Remove the dough from the bowl and form it into a small round shape. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. Take the dough out of the fridge and transfer it to a lightly floured countertop. Using a rolling pin, that is also lightly floured, roll the dough until it’s about 0.15 inches thick. Place the dough over a 9-inch tart pan with a removable base. Gently press the dough into the edges of the pan. Take the rolling pin and roll it over the entire top of the pan to trim the excess dough. Place the pan into the fridge for another 30 minutes.
4. Remove the pan from the fridge. Using a fork, prick the base of the pastry. Place scrunched up parchment paper on top of the pastry. Pour baking beans or dried rice into the base and spread them out. Place the tart pan onto a baking pan and blind bake it in the oven at 350°F for 15 minutes. After 15 minutes, remove the beans and parchment paper and continue baking for another 10 minutes. Remove from the oven and let cool slightly.
5. While the pastry is in the oven, make the frangipane. In the bowl of a stand mixer, beat the butter and sugar with the whisk attachment for approximately 4 minutes on high speed. Add in the eggs one at a time and continue mixing. Using a spatula, fold in the almond flour until combined. Mix in the rosewater.
6. Now start to assemble the tart. Spoon the raspberry jam (or jam of your choice) onto the base of the pastry. Spread evenly across the bottom. Then evenly spread the frangipane on top of the jam. Try to be as gentle as you can when spreading the frangipane, as you don’t want to disrupt the jam on the bottom. Sprinkle with a few sliced almonds. Place the tart pan onto a baking pan and let bake at 350°F for about 35-40 minutes or until it’s golden brown on top and set.
7. Let cool slightly before serving!