Classic Bakewell Tart was something I hadn't made, or even thought about, in years. Then I was watching the Great British Bake Off a while back and was stunned to see it being made "improperly!"
Classic Bakewell Tart
The Pastry - Pâte Brisée (a shortcrust pastry)
1/4 teaspoon salt
8 tablespoons (4 ounces/113 grams) cold unsalted butter, shredded
4 tablespoons water
Note: Or do the pastry I always use for my Classic Lemon Tart (I leave out the sugar, though, for this tart). OR if you're gluten-free, do my Gluten-Free Pie Crust.
The Filling - Frangipane
1/2 cup (3.5 ounces/99 grams) sugar
2 large eggs, room temperature
1/4 teaspoon almond extract
1/8 teaspoon salt
1/3 cup (3.5 ounces/99 grams) raspberry jam
1/2 cup (1.75 ounces/50 grams) sliced almonds (also called flaked almonds)