Bakewell Tart

In a bowl, combine 200 g finely milled type 450 wheat flour for cakes, the powdered sugar and salt. Add 100 g cold butter, diced, and quickly rub it in with your fingertips to make fine crumbs. Add the egg yolk and all 25 ml cold water, then briefly bring together into a soft, cohesive dough without prolonged kneading. Flatten into a disk, wrap and refrigerate for approximately 30 minutes; meanwhile, leave the butter and eggs for the filling out of the refrigerator so the butter softens but does not melt.

Have a fluted metal tart pan with a removable bottom, 24 cm in diameter and approximately 3 cm deep, ready. Use the remaining 10 g flour sparingly to dust the counter and rolling pin. Roll the chilled dough into a circle approximately 31 cm in diameter and approximately 3–4 mm thick, lift it into the pan on the rolling pin and fit it into the base and sides without stretching. Trim level with the top rim and use all the trimmings to patch thinner areas and even out the edges; lightly prick the base with a fork.

Refrigerate the pan for approximately 20 minutes. Meanwhile, preheat a conventional oven (no fan) to 180°C. Line the chilled crust with parchment paper that has been crumpled and unfolded, fit it into the corners around the sides and add 500 g uncooked rice, spreading it evenly, including around the walls. Set the pan on a regular baking sheet to make it easier to move.

Bake on the middle rack of the preheated oven for approximately 20 minutes. Carefully remove all the paper and rice; the rice is only a weight and will not be served with the tart. Bake the empty crust for approximately another 8–10 minutes, until the base is dry and the edges and base are lightly golden. Put the pan on a rack and let cool for approximately 15 minutes while you make the filling; reduce the oven to 170°C, still on the conventional (no-fan) setting.

Using a mixer, beat the remaining 150 g soft butter with the superfine white sugar for approximately 3–5 minutes, until paler and fluffy. Add the whole eggs one at a time, beating briefly after each. Add the ground almonds and mix with a spatula to make a thick, uniform cream.

Stir the jam with a spoon and spread it evenly over the cooled crust. Add small dollops of almond cream across the surface, then gently smooth with a spatula so you do not mix it into the jam. Sprinkle the sliced almonds over the top.

Bake on the baking sheet on the middle rack at 170°C for approximately 35–45 minutes. The filling should rise and turn golden, with a springy center and no liquid wobble. A skewer inserted into the almond layer should come out without raw cream; moist crumbs are fine. If the center is still liquid, bake for another 5–10 minutes; if the top or edges darken too quickly, cover the tart loosely with foil.

Cool the tart in its pan on a rack for at least 60 minutes, until completely cool; if the center is still warm, wait longer. Only then carefully remove the outer ring and slide the tart off the pan base onto a plate. Cut into 10 servings and serve at room temperature.