Bakewell Tart With Crisp Pastry and Almond Filling

DISHORA / DESSERTS Bakewell Tart Crisp pastry. Raspberry jam. Tender almond filling. Next: ingredients

[{"selector":"#anim-820c147b-b5e8-48f7-8ee8-bf8063855fd4","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"}] DISHORA / DESSERTS Ingredients · 12 slices Pastry: 225 g all-purpose flour + up to 10 g for dusting 100 g cold unsalted butter ¼ tsp salt · 3–4 tbsp cold water Filling: 100 g raspberry jam 125 g softened unsalted butter 150 g sugar · 2 large eggs 150 g blanched almond flour ½ tsp almond extract 25 g sliced almonds

[{"selector":"#anim-083b7bfa-3046-4911-92a7-05849131f82d","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"}] DISHORA / DESSERTS Gather your tools Scale and measuring spoons 9-inch removable-bottom tart pan Rimmed baking sheet Bowls · pastry blender or fork Rolling pin · hand mixer · spatula Parchment and pie weights Cooling rack and sharp knife

[{"selector":"#anim-955c0945-3b31-456d-bfc9-06d4603e3776","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"}] DISHORA / DESSERTS Start with the pastry Combine 225 g flour and ¼ tsp salt. Work in 100 g cold butter cubes with a pastry blender or fingertips until coarse crumbs form. Keep cool; don’t add water yet. Visit the recipe for all instructions. Get the full recipe