Bakewell-Style Tart

Instructions

1. Make the pâte sucrée crust: In a bowl, whisk together the flour, confectioners' sugar, and salt.
2. Cut in the cold butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces.
3. Add the egg yolk and ice water and mix gently just until the dough comes together; avoid overmixing.
4. Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 1 hour.
5. Preheat the oven to 375°F (190°C).
6. Roll the chilled dough on a lightly floured surface to about 1/8-inch (3 mm) thickness and fit it into a 9-inch tart pan with a removable bottom. Trim edges and prick the bottom with a fork.
7. Chill the lined tart pan for 15 minutes. Then line the crust with parchment paper and fill with pie weights or dried beans.
8. Blind bake the crust for 15 minutes. Remove the parchment and weights, bake for an additional 5 minutes until lightly golden. Let cool slightly.
9. Spread the warmed raspberry preserves evenly over the baked crust.
10. Prepare the frangipane: In a bowl, cream the softened butter with sugar until light and fluffy.
11. Add the eggs one at a time, beating well after each addition.
12. Mix in the almond flour and vanilla extract until smooth and combined.
13. Pour the frangipane over the raspberry layer in the tart shell and smooth the top.
14. Sprinkle the sliced almonds evenly over the top.
15. Bake the tart at 375°F (190°C) for 30-35 minutes until the filling is golden and set (test with a toothpick - it should come out clean).
16. Let the tart cool in the pan on a wire rack for at least 30 minutes before removing the rim and serving.