Fans of frangipane, rejoice: this Bakewell Tart is the dessert for you! For a sweet spin on this classic British recipe, we used purple-hued plum preserves in place of the traditional raspberry jam.Plus, to amp up the almond flavor even further, we added a splash of almond liqueur to this tart’s deliciously simple Almond Glaze.Bakewell Tart   Makes 1 (9-inch) tart Ingredients Pâte Sablée (recipe follows) ¾ cup (240 grams) plum preserves* ½ cup (113 grams) unsalted butter, softened ½ cup (100 grams) granulated sugar 2 large eggs (100 grams) 1 tablespoon (15 grams) almond liqueur 1¼ cups (120 grams) almond fl our 2 tablespoons (16 grams) all-purpose fl our ⅓ cup (38 grams) sliced almonds Almond Glaze (recipe follows) Instructions Preheat oven to 325°F (170°C).

On a lightly floured surface, roll Pâte Sablée into an 11-inch circle, about ¼ inch thick.Transfer to a 9-inch fluted round removable bottom tart pan, gently pressing into bottom and up sides.Trim excess dough.

Freeze until hard, about 10 minutes.Prick bottom of dough with a fork.Top with a piece of parchment paper, letting ends extend over edges of pan.

Add pie weights.Bake until edges look dry, about 15 minutes.Carefully remove parchment and weights.

Bake until crust is dry, about 10 minutes more.Let cool completely on a wire rack.Preheat oven to 350°F (180°C).

Spr

Read More