Shortcut Pastry

1. In a food processor pulse together 1 1/2 cups flour, powdered sugar, and salt. Add 1/2 cup of the butter and pulse until it is the consistency of breadcrumbs. Add ice water and pulse until the dough comes together. Shape into a 5 to 6-inch disc and wrap in plastic wrap. Chill at least 1 hour to overnight.

2. On a lightly floured surface roll dough to a 12-inch circle. Gently transfer to a 9-inch fluted tart pan with removable bottom, pressing into the sides. Trim dough even with the rim of the pan; discard extra dough. Prick sides and bottom of pastry evenly with the tines of a fork. Chill 1 hour before baking.

3. Preheat oven to 400°F. Line the tart pan with parchment paper. Fill with pie weights or dry beans. Bake 15 minutes. Remove parchment and weights. Re-prick bottom of the crust evenly with the tines of a fork. Bake 10 minutes more or until lightly browned. Cool 20 minutes on a wire rack. (Note: The crust should still be warm when adding the filling.)

Frangipane and Filling

1. Reduce oven temperature to 350°F. Spread jam in the bottom of the warm crust.

2. For frangipane, in a medium bowl beat 10 tbsp. of the butter with an electric mixer on medium 30 seconds. Add granulated sugar and almond extract. Beat until light and creamy. Beat in eggs, one at a time. Beat in almond meal and 3 Tbsp. of the flour. Dollop spoonfulls of frangipane over the jam layer. Spread mixture evenly over the jam, being careful not to mix the frangipane layer into the jam layer. Sprinkle with almonds. Bake 35 to 45 minutes or until slightly puffed, starting to brown, and firm to the touch. Cool completely on a wire rack before removing from the pan. Sprinkle with powdered sugar before serving.

How to Store a Bakewell Tart

Place in an airtight container, covered, at room temperature up to 3 days or in the refrigerator up to 5 days. (Or freeze up to 3 months.)