Traditional Bakewell Tart

Ingredients

• prepared shortcrust pastry dough for 9-inch pie , see note
• 7 tablespoons all-purpose flour
• 3 tablespoons ground almonds
• 0.25 teaspoons baking powder
• 4 tablespoons seedless raspberry jam , or more as needed
• 1 large egg
• 0.25 teaspoons lemon zest
• 0.25 cups butter , room tempeature
• 0.25 cups superfine sugar
• 0.5 cups sliced almonds , Optional
• 1 teaspoon confectioners' sugar , Optional

Instructions

1. 1

   Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch pie plate.

2. 2

   Line the bottom and sides of prepared pie plate with pastry; trim any excess pastry if needed.

3. 3

   To make the frangipane: Whisk flour, ground almonds, and baking powder together in a medium bowl. Whisk egg and lemon zest together in a small bowl.

4. 4

   Beat butter and sugar with an electric mixer in a bowl until light and fluffy. Gradually add egg mixture, beating well after each addition. Gently fold in flour mixture, a spoonful at a time, until just incorporated.

5. 5

   Spread raspberry jam evenly over bottom of pastry shell to form a layer.

6. 6

   Spread frangipane evenly on top. Scatter sliced almonds on top if using.

7. 7

   Bake in the preheated oven until filling is firmly set and browned, about 30 minutes.

8. 8

   Sprinkle with confectioners' sugar just before serving.