Bakewell Tart

I love, love, LOVE bakewell tart. It is probably my favorite dessert. I first discovered bakewell tart last Christmas when I was googling random almond desserts to make for a family holiday party. The pictures made the dessert look so rich and tasty, I had to make it. But the pictures don’t do the tart justice. You have to try it to experience the almond orgasm in your mouth. (But eat this only on the rare occasion; it’s pretty hi-calorie.)

One of my downfalls is desserts with texture (think tiramisu, with the mild, softness as you bite into an espresso/coffee liquor-soaked ladyfinger, then the melt-in-your-mouth creamy mascarpone cheese and chocolate layer, then the soft crunch of chocolate shavings on the top). Bakewell tart definitely satisfies in the texture department, with the flaky pastry crust on the base, then the tart, thin raspberry jam layer, and the almondy, custardy, chewy filling. OMG, this dessert is to die for.

It’s so easy to make, yet so impressive. Your friends will think you’re a professional baker in the making once they taste it.

Ingredients:

-pastry crust or pie crust (you can either make your own, or use a frozen, pre-made one. Ain’t no shame in using pre-made crust)

-2 tbsp raspberry jam

-1.5 sticks butter (I use margarine)

-3/4 cup fine caster surgar (or granulated sugar is a fine substitute)

-3 eggs + 1 egg yolk, beaten

-splash of vanilla extract

-1 tsp almond extract

-1.5 cups almond meal/almond flour (Trader’s Joe’s is $4 a lb! Whole Foods is $10 a lb! Go to TJ’s)

-zest of 1 medium lemon

-handful of almond slivers

Equipment:

-1 9 inch pie pan or tart pan

-electric mixer

-spatula

-mixing bowls

-utensils

Directions:

1. Prepare the crust or pastry shell. If using frozen pie crust, make sure it’s properly defrosted before lining the pie pan with it.

2. Spread the raspberry jam with the back of spoon evenly across the pie crust. It should be very thin, almost transparent. Just enough to coat the crust.

3. Prepare the almond filling. With the electric mixer, cream the butter and sugar together until pale and well-blended. Slowly add in the egg mixture, followed by the vanilla and almond extracts.

4. Add the almond flour and lemon zest.

With a spatula, gently fold in the almond flour and zest until well-blended. Add to the raspberry-lined pie crust. With a fork, feel free to jazz up the edges of the pie with some crimping.

5. Bake for 20 minutes at 350 degrees. Sprinkle the almond slivers on top.

6. Bake for 25 minutes more, until golden brown and, a knife comes out clean.

7. Let cool for 1 hour before slicing and serving. Your guests will LOVE this. Bon apetit!