Name: Bakewell Tart with Raspberry Preserves
Yield: 8 to 10 servings
Ingredients: 1 1/4 cups all purpose flour; 1/2 teaspoon sugar; 1/4 teaspoon salt; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes; 3 tablespoons (or more) ice water; 3/4 cup raspberry preserves; 1/2 vanilla bean, split lengthwise; 1/2 cup sugar; 1/2 cup (1 stick) unsalted butter, melted, cooled; 4 large egg yolks; 3 large egg whites; 1/4 teaspoon almond extract; Pinch of salt; 1 cup roasted salted Marcona almonds*; Lightly sweetened whipped cream

A slice of bakewell tart with raspberry preserves on a white plate.

Bakewell Tart with Raspberry PreservesPatricia Heal

Legend has it that the Bakewell tart was invented in the 1800s in the village of Bakewell. An inexperienced cook made a mistake when putting together a strawberry tart—and ended up with a pie crust with a layer of preserves on the bottom and a soft, cake-like filling. This version uses raspberry preserves, but strawberry would also be delicious.

Cooks' Note

Tender Spanish almonds that are usually sold roasted and salted; available at specialty foods stores and natural foods stores and from latienda.com.

Recipe notes

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