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Traditional Bakewell Tart
Ingredients
  • subheading: FOR THE SHORTBREAD CRUST:
  • 2 cups (240 grams) all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • ½ cup (113 grams) unsalted butter, frozen
  • 2 large egg yolks
  • ½ teaspoon almond extract
  • 1 to 2 tablespoons cold water
  • subheading: FOR THE FRANGIPANE:
  • 9 tablespoons (127 grams) unsalted butter, room temperature
  • 1 cup plus 2 tablespoons (127 grams) confectioners' sugar
  • 3 large eggs, room temperature
  • ½ teaspoon almond extract
  • 1 ⅓ cups (112 grams) almond meal
  • ¼ cup (30 grams) all-purpose flour
  • subheading: TO ASSEMBLE:
  • 1 cup (340 grams) cherry jam
  • 2 tablespoons confectioners sugar
  • ½ cup (43 grams) sliced almonds
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