This Classic British Tart Is Sweet, Nutty, and Steeped in History—Here's How to Bake It Well

Ingredients (15)

• 192 g all-purpose flour (6 3/4 ounces; 1 1/2 cups)
• 8 g (1 tablespoon) confectioners sugar
• 113 g unsalted butter (4 ounces; 8 tablespoons), cut into 1/2-inch pieces
• 2 large egg yolks (1 1/4 ounces; 36 g)
• 1 tablespoon (15 ml) ice water
• 135 g unsalted butter (4 3/4 ounces; 9 1/2 tablespoons), at room temperature
• 135 g granulated sugar (4 3/4 ounces; 2/3 cup)
• 2 large eggs
• 1 teaspoon almond extract
• 135 g blanched almond flour (4 3/4 ounces; 1 1/3 cups)
• 100 g seedless raspberry jam (3 1/2 ounces; 1/3 cup)
• 25 g sliced blanched raw almonds (about 3/4 ounces; 1/4 cup)
• 50 g confectioner's sugar (1 3/4 ounces; 1/2 cup)
• 2 teaspoons water
• 1/4 teaspoon almond extract