Bakewell Tart

Instructions

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1. 1 For the Pastry: In a large bowl, whisk flour and confectioners' sugar to combine. Add butter to flour mixture and toss to evenly coat. Using your fingertips, pinch and flatten butter, then rub it between fingertips until a sandy mixture forms, 3 to 4 minutes. (It should resemble coarse breadcrumbs with some pea-size pieces still visible but no large chunks of butter remaining.)
2. 2 In a small bowl, whisk egg yolks and ice water. Drizzle egg and water mixture over flour mixture and use a flexible spatula or dough scraper to incorporate until large clumps form. Using your hands, gently press and squeeze to bring dough together, about 1 minute more. Do not overwork the dough; it should hold together but still feel slightly crumbly, not wet or sticky. If pastry seems too dry to roll, add ice water 1/2 teaspoon at a time, until dough holds together. Flatten into a 7-inch disc. Wrap in plastic wrap and refrigerate until cold to the touch, about 30 minutes.
3. 3 On a generously floured surface, roll dough to a thickness of 1/8 inch, approximately 10 inches wide, adding more flour to the rolling pin or surface as needed to prevent the dough from sticking. Gently transfer dough to a 9-inch fluted tart pan with a removable bottom. With lightly floured fingertips, press dough into bottom edges and fluted sides of the pan; using a pastry brush, dust off any excess flour. Do not trim.
4. 4 Refrigerate until dough is firm to the touch, about 15 minutes. With a sharp paring knife, trim away excess dough from the edges so that the dough is level with the top of the pan. Freeze until firm to the touch, about 15 minutes.
5. 5 Adjust oven rack to middle position and preheat oven to 375°F (190°C). Place a crumpled sheet of parchment paper inside chilled shell and fill to the brim with dried beans, sugar, raw rice, or baking weights. Bake crust until edges are firm and very lightly golden, 15 to 20 minutes. Carefully remove parchment and baking weights, set aside, and continue baking tart until golden brown all over, 10 minutes more. Let tart shell cool in pan on wire rack until warm but no longer hot to the touch, about 10 minutes.
6. 6 Meanwhile, prepare the filling: In the bowl of a stand mixer fitted with the paddle attachment or using a large bowl and an electric hand mixer, beat butter and sugar on low speed to incorporate. Increase to medium-high speed and beat until smooth and creamy, about 3 minutes. Add eggs and almond extract and mix until fully combined, scraping halfway through, 1 to 2 minutes more. (The mixture may look curdled at this point; this is normal.) Using a flexible rubber spatula, gently fold in the almond flour until just combined. Filling will resemble a thick, slightly lumpy paste.
7. 7 In a small bowl, whisk raspberry jam until smooth. Using a small offset spatula, spread jam from side to side over bottom of tart shell to evenly cover. Dollop almond filling over jam, then use an offset spatula to cover completely. Sprinkle with sliced almonds.
8. 8 Set pan on a 13- by 18-inch rimmed baking tray and bake until filling is puffed, deep golden brown, and firm to the touch, about 45 minutes. (If tart begins to darken too quickly, loosely tent with foil and continue baking.) Let cool in pan on wire rack until tart is room temperature, 45 minutes to 1 hour.
9. 9 Meanwhile, prepare the icing: In a small bowl, whisk confectioners' sugar, water, and almond extract until smooth. Drizzle icing over tart. Slice and serve.