Bakewell Tart

Preheat oven to 325°F (170°C).

On a lightly floured surface, roll Pâte Sablée into an 11-inch circle, about ¼ inch thick. Transfer to a 9-inch fluted round removable bottom tart pan, gently pressing into bottom and up sides. Trim excess dough. Freeze until hard, about 10 minutes. Prick bottom of dough with a fork. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.

Bake until edges look dry, about 15 minutes. Carefully remove parchment and weights. Bake until crust is dry, about 10 minutes more. Let cool completely on a wire rack.

Preheat oven to 350°F (180°C).

Spread preserves into prepared Pâte Sablée. Refrigerate while preparing filling.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in liqueur.

In a medium bowl, whisk together flours. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Spread filling onto preserves, and sprinkle with almonds.

Bake until golden and set, 45 to 50 minutes. Let cool in pan for 15 minutes. Remove from pan, and drizzle with Almond Glaze. Serve warm or at room temperature.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth, about 1 minute. Add confectioners’ sugar, lemon zest, and salt, and beat until smooth, about 1 minute. Add egg yolk, and beat until combined, about 1 minute. Add flour in two additions, beating just until combined after each addition. Turn out dough onto a lightly floured surface, and gently knead 3 to 4 times. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour.