Bakewell Tart

• 1/2 cup unsalted butter, softened
• 2 tbsp granulated sugar
• 1 None egg yolk
• 1 cup all-purpose flour, plus 2 tbsp
• 2/3 cup ground almonds
• None None Bakewell Tart
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 None whole eggs
• 1 cup ground almonds
• 2 tbsp rice flour
• 1/2 tsp finely grated lemon zest
• 1/2 tbsp raspberry jam
• 2 tbsp apricot jam, warmed, strained
• 1/3 cup powdered sugar
• 2 tsp lemon juice, approximately

1. To make the pastry dough, in a stand mixer, beat butter, sugar and egg yolk until combined. Stir in flour and ground almonds, in 2 batches. Knead dough on a lightly floured work surface until smooth. Wrap in plastic wrap and chill for 30 mins.
2. Preheat oven to 400u0b0F.
3. Roll pastry out between parchment paper until 1/8 inch thick. Use to line a deep 8-inch round loose-bottomed fluted tart pan, trimming edges. Place on a baking tray and chill for 20 mins.
4. For the almond filling, beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time. Stir in ground almonds, rice flour and lemon zest.
5. Spread raspberry jam over base of tart shell. Spread almond filling over top. Bake for 25 mins, or until center is firm. Brush hot tart with apricot jam. Let cool.
6. For the lemon icing, sift powdered sugar into a small bowl. Stir in lemon juice. Pipe or drizzle icing over cold tart.

unsalted butter, sugar, egg yolk, flour, ground almonds, bakewell, unsalted butter, granulated sugar, eggs, ground almonds, rice flour, lemon zest, raspberry, apricot, powdered sugar, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/37671 (may not work)