Bakewell Tart

Ingredients

• 8 oz (225 g) all-purpose flour
• 5 oz (140 g) chilled butter, cubed
• 1 oz (28 g) powdered sugar
• 1 large egg
• 6 oz (170 g) softened butter
• 6 oz (170 g) granulated sugar
• 6 oz (170 g) almond flour or ground almonds
• 1 large egg
• 1 tsp almond extract
• 6 oz (170 g) strawberry jam
• 4 oz (115 g) amaretti cookies, crushed

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Pulse or rub the flour, chilled butter, and powdered sugar to fine crumbs, then add one egg and bring the pastry together without overworking.
2. Step 2.Flatten the dough, wrap and chill it, then roll it evenly and line an 8-inch tart tin, pressing carefully into the fluted edge.
3. Step 3.Prick the base, line with parchment and baking weights, and blind-bake at 350°F (175°C) for 15 minutes.
4. Step 4.Remove the weights and paper and bake the shell for 5 minutes more so the base dries before the moist filling is added.
5. Step 5.Beat the softened butter and granulated sugar until creamy, then mix in the ground almonds, remaining egg, and almond extract.
6. Step 6.Spread the strawberry jam in a level layer across the warm pastry base, keeping it away from the upper rim of the crust.
7. Step 7.Spoon the almond filling gently over the jam, level it without disturbing the layer below, and scatter the crushed amaretti evenly on top.
8. Step 8.Bake for 25 to 35 minutes until golden and set through the center, then cool substantially in the tin before slicing into eight wedges.