Red, White and Blue Bakewell Tarts

Instructions

1. To Make the Crust:
2. 1. Combine flour, sugar and salt in a large bowl and place in freezer.
3. 2. Grate the cold butter with a box grater. If butter softens while grating, place grater and butter in freezer for several minutes.
4. 3. Add grated butter to cold dry ingredients. Rub butter between fingers until mixture resembles breadcrumbs. If getting too soft, freeze bowl for several minutes.
5. 4. Combine egg yolks, almond extract and 1 tablespoon water. Add to dry ingredients. If dough doesn't come together, add remaining tablespoon of water.
6. 5. Form dough into a disc, wrap in plastic and refrigerate at least 1 hour (can be made day before).
7. 6. Roll chilled dough on well-floured surface to 1/16-inch thickness. Cut to fit tart rings and press into individual tartlet molds.
8. 7. Trim excess dough and freeze while preparing filling.
9. To Make Frangipane:
10. 1. In stand mixer or food processor, cream butter and sugar until light and fluffy. Scrape down bowl.
11. 2. Add eggs one at a time, scraping after each addition. Mixture may appear curdled.
12. 3. Add almond extract, then ground almonds and flour. Mix until well combined.
13. 4. Preheat oven to 400°F.
14. To Assemble and Bake:
15. 1. Remove tart crusts from freezer. Spread jam in bottom of each crust about ⅛-inch thick.
16. 2. Spoon frangipane filling over jam, just below top of crust.
17. 3. Top with fruit that matches your jam choice.
18. 4. Bake 20-30 minutes depending on tart size, until slightly puffy and golden brown.
19. 5. Remove from oven, run knife around edges to loosen from molds. Cool completely.
20. 6. Serve at room temperature with ice cream or cream if desired.