Traditional Bakewell Tart

Step 1

To make the shortbread crust, whisk together the flour, sugar, and salt. Grate the frozen butter into the mixture and rub the butter into the flour, using fingers or a pastry cutter, until the mixture resembles breadcrumbs.

Step 2

Lightly beat the egg yolks with the almond extract and stir this into the flour mixture. Continue to mix while adding just enough water to form a sticky dough. Roll out the dough on a lightly floured surface to 1/4-inch thickness. Transfer the dough to the tart pan, pressing along the sides and trimming any excess dough. Refrigerate for at least 30 minutes.

Step 3

Preheat the oven to 400 °F. Once the oven is up to temperature, line the top of the dough with parchment paper and fill with pie weights or dried beans. Blind bake the crust for 10 minutes, then remove the pie weights and parchment paper and bake for an additional 5 minutes until just barely golden. Reduce oven temperature to 375 °F and set crust aside to cool.

Step 4

To make the frangipane, cream together the butter and sugar using a mixer on medium speed until light and fluffy, about 1 minute. Add the eggs, one at a time, beating well after each addition. Add the almond extract and beat for an additional 30 seconds. Spoon in the almond meal and all-purpose flour while the mixer is running and combine well.

Step 5

Spread 1 cup of jam evenly along the shortbread crust. Top with the frangipane, spreading to cover the entire surface of the tart. Smooth the top and bake at 375 °F for 20 minutes. Remove the tart from the oven and scatter the sliced almonds across the top. Return to the oven and bake an additional 5-10 minutes, until golden brown and a tester inserted into the center of the tart comes out clean. Dust with additional confectioners sugar and serve slightly warm or at room temperature.