The Bakewell Tart, a British classic that I had never heard of until watching an episode of The Great British Baking Show. How exciting that Dorie has a version in Baking with Dorie. Unlike the contestants on the show, who had to make the tart with minimal instructions, we have Dorie’s detailed instructions to help us through.

The tart dough that forms the base for this tart is the All-Purpose Tart Dough or pâte brisée. It is an all butter dough that is surprisingly easy to work with. I started the day by weighing my butter, cutting it into small pieces and popping the bits in the freezer for about an hour. I stumbled on this idea a few months ago when my butter softened up a bit too much while I was cutting it up for pie dough. I put it in the freezer and it came out nice and cold. The resulting pie dough was one of the best I’ve ever made. I’ve been cutting and freezing my butter for doughs ever since!

To make the dough, all purpose flour, sugar and salt get pulsed briefly in your food processor. In goes the now very cold butter, which is pulsed until pieces ranging from oatmeal flakes to pea-sized form. Ice water and a beaten egg are added in three additions and pulsed until the dough holds together and moist curds and clumps form.

Bring the dough together in a disk…

…then roll the disk between two sheets of parchment into an 11 inch circle.

My dough was a little sticky so I put it in the freezer for a bit before I transferred the dough to the tart tin. It still tried to stick to the parchment, but it surrendered without too much fuss and eased into the tin. Some pricks with a fork and off to the fridge for an hour.

I blind baked the crust for 15 minutes at 375 degrees, then removed the pie weights. One section had shrunk a little so I built it up with some leftover dough and baked for another 2 or 3 minutes until the crust lost its shine. This is less time than called for in the recipe, because I thought 20 minutes plus 4 more would result in an overly brown crust.

I let the crust cool for an hour then started on the tart filling. I had taken two eggs and some unsalted butter out of the fridge in the morning to allow them to come to room temperature. Almond flour, all purpose flour, salt and baking power get whisked together in a bowl. The softened butter is beaten with sugar for three minutes, then in go the eggs and then the almond extract. Oh the almond aroma! Finally, the flours are mixed in.

Now it’s time the assemble the tart. First the raspberry jam:

I used my fingers to spread the batter, which worked well. Then sliced almonds on top.

I baked the tart for a total of 45 minutes, covering it with foil the last five minutes to prevent over browning.

I let the tart cool to room temperature then made the icing. I didn’t use all the icing, just enough to make it pretty.

We enjoyed slices for dessert on the day I made the tart. Lovely almond flavor, rich, but not overly sweet. It was equally delicious with with tea the next afternoon, which (of course!) I drank from the Star Baker cup I received from my son for Christmas.