Bakewell Tart


1 1/4 cups all purpose flour

1 teaspoon sugar

1/4 teaspoon of salt

6 tablespoon of chilled butter

cut into cubes

3 tablespoon ice water


1 cup raspberry preserves

1/2 vanilla bean

1/2 cup sugar

1/2 cup  unsalted butter melted cooled

4 large egg yolks

3 large egg whites

1/4 teaspoon almond extract

pinch of salt

1 cup roasted almond



Blend flour, sugar and salt in processor 5 seconds.

Add butter. Process until very coarse meal forms.

Add 3 tablespoons ice water.Blend until moist

clumps form, adding more ice water by teaspoonfuls

if dough is dry. Gather dough into ball

Wrap in plastic wrap.

Chill in hour.

Preheat oven at 190°c.

Roll out dough on floured surface .

Transfer dough to a tart pan with removable bottom.

Freeze crust until firm about 10 minutes.

Line crust with foil and dried beans .Bake crust until sides

are set about 25 minutes.Remove foil and beans.

Bake again until crust is pale golden 12 to 15 minutes longer

Cool 30 minutes.

Reducen oven temperature to 170° c.


Spread raspberry preserves over bottom of crust.

Scrape seeds of vanilla bean into a medium bowl add sugar and blend with back of fork to distribute vanilla seeds evenly.

Add butter, eggs yolks, egg whites, almond extract, and salt, whisk to blend.

Finely grind almonds in processor stir into filling.

Pour filling into crust.

Bake tart until browned on top and set in the center by 30 minutes.

Let cool by 45 minutes.