Bakewell tart

6 servings

Ingredients

Quantity Ingredient
2 cups Flour;all purpose
2 teaspoons Sugar,granulated Salt
14 tablespoons Butter;cut in small pieces
1 Egg
1 tablespoon Milk
½ cup Raspberry Jam
4 tablespoons Butter;softened
4½ tablespoon Sugar,granulated
1 Egg
⅔ cup Almonds;ground; 2 oz
1 cup Pound cake crumbs;2 oz
½ teaspoon Almond extract
2 tablespoons Butter;unsalted
1 cup Confectioner's sugar
2 tablespoons Heavy cream;also called whipping cream
1 teaspoon Vanilla extract

Directions

PATE BRISEE

FILLING

CONFECTIONERS' SUGAR GLAZE

To make Pate Brisee: In food processor, combine flour, 2 tsp granulated sugar, salt and 14 Tbsp butter. Pulse with on/off turns til mixture ressembles fine crumbs. In small bowl, whisk together 1 egg and milk until blended. With processor running, pour in egg mixture, processing untril dough pulls away from sides of bowl and forms a ball. Divide dough in half. Form each half into a disk shape.

Wrap separately in plastic wrap and refrigerate at least 30 minutes.

On floured surface, roll out hal fof the dough. Fit into 7" tart pan with removable bottom. (Use remaining half of pastry another time.) To make filling: Preheat oven to 350F. Spread jam in bottom of unbaked pastry shell. In small mixer bowl, cream 4 Tbsp butter and 4½ Tbsp granulated sugar at medium speed of electric mixer until thick and white. Beat in 1 egg, ground almonds, cake crumbs and almond extract till blended. Spoon filling int small mounds all over top of jam.

Spread evenly over jam. Place tart on baking sheet. Bake at 350F for 30 to 40 minutes till puffed and set in center.

To make Confectioners' Sugar Glaze: While tart is baking, in small saucepan, melt 2 Tbsp butter. Remove from heat. Sift confectioners' sugar into butter. Stir in cream and vanilla. Mix until blended and smooth. Spread glaze over piping hot tart. Cool on rack. SERVES: 6 SOURCE: Victoria magazine

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