The Bakewell Tart

This delicious tart originated in the small town of Bakewell in Derbyshire, England, and variations of it are made on the continent as well, often referred to as Frangipane tarts- Frangipane referring to a filling made or flavoured with almonds. I had loved the Fragipane tarts I had tasted in Europe, and was delighted when I realized the Bakewell tart was essentially the same thing, and that there were recipes for it! Anyway, here's my favourite Bakewell Tart recipe. I approximated cup measurements the last time I made it, so if you don't have a kitchen scale, you can follow those, but I am including the weight measurements as well, so you can use whichever you prefer.

Ingredients:
Dough for one pie crust, chilled. (I use the tenderflake recipe and freeze the extra portions).
3-6 tbsp raspberry jam (or whichever jam you'd like, but raspberry's the traditional choice, and arguably the tastiest)

For the Filling:
1/2 cup (120g) butter, softened
Scant 1/2 cup (100-120g) sugar
2 medium eggs
1/4 cup (60g flour)
2 tsp baking powder
1 cup (100g) ground almonds
a few drops of almond essence

For the optional icing:
100g icing sugar
1 tsp lemon juice
1 tbsp cold water
toasted, flaked options
Otherwise, you can simply dust the tart with icing sugar.

Directions:
 - Preheat your over to 350 degrees F.
 - Roll out the pastry dough on a floured surface, push into tin a 22cm loose based flan/tart tin or pie plate, and chill in the fridge or freezer while mixing up the filling.

 - For the filling, whisk together the flour and baking powder in a small bowl and set aside. Cream the butter and sugar together in a larger bowl, and gradually stir in the the remaining ingredients.

 - Remove the unbaked crust from the fridge/freezer and spread a layer of jam over it. Spoon the almond sponge batter over the jam, and smooth it out.

 - Bake in the preheated oven for 30 minutes, or until the pastry is a light golden brown and the filling is firm to the touch and golden. Let cool before unmoulding. (If you make the tart in a pie plate, there is no need to bother unmoulding it.

 - Once the tart has cooled, dust with icing sugar, or make a glaze of 100g icing sugar, 1 tsp lemon juice and 1 tbsp cold water), drizzle it over the pie, and sprinkle toasted, flaked almonds overtop.

Enjoy!