Stephanie Johnston's Bakewell Tart

cooking.nytimes.com

Liz

Unbaked tart crust in a 9-inch fluted pan (see recipe here)

1¼ cups (125 grams) almond flour

½ cup (68 grams) all-purpose flour

1 teaspoon baking powder

Pinch of fine sea salt

1 stick (113 grams) unsalted butter, very soft

½ cup (100 grams) sugar

2 large eggs, at room temperature, lightly beaten

½ teaspoon almond extract

1 jar (340 to 370 grams) raspberry jam, to make 1 slightly rounded cup

⅓ cup sliced almonds (optional)

subheading: FOR THE ICING (OPTIONAL):

½ cup (60 grams) confectioners’ sugar

½ to 1 tablespoon water

Directions at cooking.nytimes.com

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