Title: Bakewell Tart
Categories: British European
Yield: 6 Servings

PATE BRISEE
2	c	Flour;all purpose
2	ts	Sugar,granulated
1	ts	-Salt
14	tb	Butter;cut in small pieces
1		Egg
1	tb	Milk
FILLING
1/2	c	Raspberry Jam
4	tb	Butter;softened
4 1/2	tb	Sugar,granulated
1		Egg
2/3	c	Almonds;ground; 2 oz
1	c	Pound cake crumbs;2 oz
1/2	ts	Almond extract
CONFECTIONERS' SUGAR GLAZE
2	tb	Butter;unsalted
1	c	Confectioner's sugar
2	tb	Heavy cream;also called whipping cream
1	ts	Vanilla extract

To make Pate Brisee: 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 hal fof the dough. Fit into 7" tart pan with removable bottom. (Use remaining half of pastry another time.)

To make filling: 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 int small mounds all 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.

To make Confectioners' Sugar Glaze: While tart is baking, in small saucepan, 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

SOURCE: Victoria magazine

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