King Arthur Flour Bakewell Tart

Today I went to a class on British baking.  This is one of the recipes we made.  The recipe makes enough for 2 6” tarts or one 9” tart.

Crust
1/2 c. Unsalted butter
1/4 c. Sugar
1/8 t. Salt
1/2 t. Vanilla
1 egg yolk
1 1/4 c.flour

Line tart pans with parchment paper and then spray with cooking spray.  With a mixer beat together the butter, sugar, salt and vanilla until smooth.  Add egg yolk and mix in completely.  Stir in the flour forming a soft dough.  Turn dough out onto a floured surface and form into a ball.  Divide the ball in half. Pree 1/2 the Doug into the tart pan using your fingers. Start in the middle pressing the dough to the edges.  Press up edges then use a knife to cut off any excess dough that is over the top of the rim.  Using a fork, prick the bottom of the dough.  Refrigerate for 30 minutes.  Remove from refrigerator. Place a coffee filter on top of the dough.  Fill the tart with rice or dry beans. Bake at 375 degrees for 15 minutes.  Cool and remove beans and filter.

Filling
1/4 plus 1 T. Butter
1/2 c. Plus 2 T. Sugar
1/4 t. Salt
1 t. Almond extract
2 eggs
1 1/4c. almond flour
3 T. All purpose flour
Mix the butter, salt, sugar and almond extract just until well combined.  Beat eggs in, one at a time. Add in both flours.

1/4 c. Jam

Divide the jam between the two tarts, spreading over the bottom of the crusts.put 1/2 of the filling into each tart, spreading from the middle toward the edges. Bake at 375 degrees for 20 minutes.

Before serving sprinkle with confectionary sugar.