Traditional Bakewell Tart (Printer-Friendly)

A crisp shortbread crust with cherry jam topped by almond frangipane and sliced almonds.

# The Ingredients You'll Need:

→ Shortbread Crust

01 - 2 cups (240 grams) all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1/2 teaspoon salt
04 - 1/2 cup (113 grams) unsalted butter, frozen
05 - 2 large egg yolks
06 - 1/2 teaspoon almond extract
07 - 1-2 tablespoons cold water

→ Frangipane

08 - 9 tablespoons (127 grams) unsalted butter, room temperature
09 - 1 cup plus 2 tablespoons (127 grams) confectioners' sugar
10 - 3 large eggs, room temperature
11 - 1/2 teaspoon almond extract
12 - 1 1/3 cups (112 grams) almond meal
13 - 1/4 cup (30 grams) all-purpose flour

→ Assembly

14 - 1 cup (340 grams) cherry jam
15 - 2 tablespoons confectioners sugar
16 - 1/2 cup (43 grams) sliced almonds

# Step-by-Step Instructions:

01 - Whisk together flour, sugar, and salt. Grate frozen butter into the mixture and rub in using fingers or pastry cutter until breadcrumb texture forms. Lightly beat egg yolks with almond extract, stir into the flour mixture. Gradually add cold water to form a sticky dough. Roll out to 1/4-inch thickness on a floured surface, transfer to tart pan, press along sides, and trim excess. Refrigerate for at least 30 minutes.
02 - Preheat oven to 400°F. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove weights and paper, then bake for 5 more minutes until lightly golden. Reduce oven to 375°F and allow crust to cool.
03 - Cream butter and confectioners' sugar on medium speed until light and fluffy, about 1 minute. Add eggs one at a time, beating well after each. Mix in almond extract, then incorporate almond meal and all-purpose flour with mixer running until well combined.
04 - Spread cherry jam evenly over cooled crust. Top with frangipane, smoothing the surface. Bake at 375°F for 20 minutes. Remove from oven, scatter sliced almonds on top, and return to bake for 5-10 minutes until golden and a tester comes out clean. Dust with confectioners sugar and serve warm or at room temperature.

# Extra Tips:

01 - Use almond meal instead of almond flour to achieve the proper texture.
02 - Ensure butter and eggs are at room temperature to prevent frangipane from breaking.
03 - Store in an airtight container at room temperature for up to 3 days.

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