---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bakewell Tart
 Categories: Desserts, Londontowne
      Yield: 6 servings
 
--------------------------------PATE BRISEE--------------------------------
      2 c  Flour; all purpose                 14 tb Butter; in small pieces
      2 ts Sugar, granulated                   1    Egg
      1 ts -Salt                               1 tb Milk

----------------------------------FILLING----------------------------------
    1/2 c  Raspberry Jam                     2/3 c  Almonds; ground, 2 oz
      4 tb Butter; softened                    1 c  Pound cake crumbs; 2 oz
  4 1/2 tb Sugar, granulated                 1/2 ts Almond extract
      1    Egg                           

-------------------------CONFECTIONERS' SUGAR GLAZE-------------------------
      2 tb Butter; unsalted                         -whipping cream
      1 c  Confectioner's sugar                1 ts Vanilla extract
      2 tb Heavy cream; also called        
 
  To make Pate Brisee: In food processor, combine flour, 2 ts granulated
  sugar, salt and 14 tb butter. Pulse with on/off turns until mixture
  ressembles fine crumbs. In small bowl, whisk together 1 egg and milk until
  blended. With processor running, pour in egg mixture, processing until
  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 350 F. Spread jam in bottom of unbaked
  pastry shell. In small mixer bowl, cream 4 tb butter and 4 1/2 tb
  granulated sugar at medium speed of electric mixer until thick and white.
  Beat in 1 egg, ground almonds, cake crumbs and almond extract until blended.
  Spoon filling into small mounds all over top of jam. Spread evenly over jam.
  Place tart on baking sheet. Bake at 350 F for 30 to 40 minutes until puffed
  and set in center.
  
  To make Confectioners' Sugar Glaze: While tart is baking, in small
  saucepan, melt 2 tb 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.
  
  SOURCE: Victoria magazine
 
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