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Bakewell Tart
Yield: 6 servings

2 cups flour
2 teaspoons sugar
1 teaspoon salt
14 tablespoons butter, cut in small pieces
1 egg
1 tablespoon milk

1/2 cup raspberry jam
4 tablespoons butter, softened
4 1/2 tablespoons sugar
1 egg
2/3 cup ground almonds (2 oz)
1 cup poundcake crumbs (2 oz)
1/2 teaspoon almond extract

2 tablespoons unsalted butter
1 cup confectioners' sugar
2 tablespoons whipping cream
1 teaspoon vanilla extract

In food processor, combine flour, 2 tsp granulated sugar, salt and
14 Tbsp butter. Pulse with on/off turns til mixture ressembles fine
crumbs. In small bowl, whisk together 1 egg and milk until blended.
With processor running, pour in egg mixture, processing untril
dough pulls away from sides of bowl and forms a ball. Divide dough
in half. Form each half into a disk shape. Wrap separately in
plastic wrap and refrigerate at least 30 minutes. On floured
surface, roll out half of the dough. Fit into 7" tart pan with
removable bottom. (Use remaining half of pastry another time.)

Preheat oven to 350F. Spread jam in bottom of unbaked pastry shell.
In small mixer bowl, cream 4 Tbsp butter and 4 1/2 Tbsp granulated
sugar at medium speed of electric mixer until thick and white. Beat
in 1 egg, ground almonds, cake crumbs and almond extract till
blended. Spoon filling into small mounds over top of jam. Spread
evenly over jam. Place tart on baking sheet. Bake at 350F for 30
to 40 minutes till puffed and set in center.

While tart is baking, melt 2 Tbsp butter. Remove from heat. Sift
confectioners' sugar into butter. Stir in cream and vanilla. Mix
until blended and smooth. Spread glaze over piping hot tart. Cool
on rack. SERVES: 6


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