Traditional Bakewell Tart

Instructions

1. Using your fingertips, rub the flour, cold butter cubes, and sugar together until the mixture resembles fine breadcrumbs with no visible butter pieces. This creates the foundation for a crisp, tender pastry — work quickly to keep the butter cold.
2. Make a well in the center and add the egg yolk and cold water. Use a knife to cut through the mixture, then bring it together with your hands into a smooth dough. Wrap tightly in plastic and chill for at least 30 minutes — this rest prevents shrinkage during baking.

   ⏱ 30 min
3. Position your oven rack in the lower third and preheat to 375°F. This placement ensures the pastry bottom cooks through while preventing the top from browning too quickly.
4. Roll the chilled pastry on a floured surface into a 12-inch circle, then carefully transfer to a 9-inch tart pan. Press into the corners without stretching, then trim the excess, leaving about ½ inch overhang. Fold this under and crimp decoratively along the edge.
5. Line the pastry with parchment paper and fill with baking beans or pie weights. Blind bake for 15 minutes — the weights prevent puffing and ensure an even base for your filling.

   ⏱ 15 min
6. Carefully remove the parchment and weights, then return to the oven for another 5 minutes until the base looks set and lightly golden. This second bake eliminates any soggy bottom issues.

   ⏱ 5 min
7. While the pastry is still warm, spread the raspberry jam evenly across the base using the back of a spoon. The residual heat helps the jam settle into any small cracks in the pastry.
8. Reduce oven temperature to 350°F. In a bowl, cream the softened butter and caster sugar with an electric mixer until pale and fluffy, about 3 minutes. This aeration is crucial for a light frangipane texture.
9. Beat in the eggs one at a time, mixing well after each addition, then gently fold in the ground almonds, flour, and almond extract just until combined. Don't overmix once the flour goes in — you want tender, not tough frangipane.
10. Spoon the frangipane over the jam layer and spread evenly with an offset spatula, then scatter the flaked almonds on top. The frangipane will puff slightly as it bakes, creating that classic domed appearance.
11. Bake for 30 minutes until the frangipane is golden brown and springs back lightly when touched. A skewer inserted in the center should come out with just a few moist crumbs — it will continue cooking from residual heat.

    ⏱ 30 min
12. Cool completely in the pan for at least 1 hour before attempting to slice. The frangipane needs this time to set properly — rushing this step leads to messy, uneven slices that don't showcase your beautiful layers.

    ⏱ 1 hr