BAKEWELL TART BARS

These elegant bars replicate the classic English Bakewell tart experience in a slightly more accessible format that doesn’t require a tart pan. A buttery crust forms the basis of this dessert, topped by layers of jam and frangipane.

Since the frangipane calls for almond meal, we thought we’d use it in the crust, as well, to make a gluten-free treat. You may substitute regular all-purpose flour for the gluten-free blend, if desired.

Bakewell tart is traditionally made with raspberry or strawberry jam, but you can use whatever you have on

hand. Apricot, blueberry and cherry would all be quite nice. Feel free to leave off the sliced almonds, or swap in your choice of other nut.

For the crust

Scant 1 cup all-purpose gluten-free flour blend

Scant 1 cup almond meal/flour

½ cup granulated sugar 1 teaspoon fine sea salt 10 tablespoons cold unsalted butter, cut into ½-inch cubes

1 tablespoon cold milk

For the filling

8 tablespoons unsalted butter, at room temperature ½ cup granulated sugar ½ teaspoon almond extract or vanilla extract

(optional)

Pinch fine sea salt

2 large eggs, at room temperature

1¼ cups almond meal/ flour

¾ cup raspberry jam or strawberry jam

3 tablespoons sliced almonds (optional)

Make the crust: Press two long pieces of foil into a 9inch square pan perpendicular to each other to create a sling, leaving several inches of overhang so you can use it to pull the bars out of the pan later.

Generously grease the foil with cooking oil spray.

Whisk together the glutenfree flour, almond meal, sugar and salt in a large mixing bowl.

Work the cold, diced butter into the flour mixture between your fingers until the mixture has the consistency of sand.

Add the milk and mix with a fork until a wet, crumbly dough is formed. Press the crust mixture into the bottom and up the sides of the pan, ½- to ¾-inch high. Transfer the pan to the freezer for 30 minutes to chill.

Preheat the oven to 350 degrees with a rack in the middle position.

Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, until the crust is just starting to dry (it will still look fairly pale).

Remove crust from the oven, and remove the weights

and parchment. Return to the oven and continue baking until the crust develops a light golden hue in a few spots, 8 to 10 minutes. (It will still be on the pale side.) Transfer the pan to a wire rack.

Make the filling: In the bowl of a stand mixer or with a handheld mixer and a large bowl, combine the butter, sugar, almond extract (if using) and salt on medium speed until fluffy and lighter in color, 2 to 4 minutes.

Scrape down the sides of the bowl, and add the eggs, one at a time, beating well after each addition. Scrape down the bowl again, reduce the speed to medium-low and add the almond meal, beating until just combined.

Spread the jam evenly on

the warm tart crust. Drop the almond filling mixture in small scoops over the jam, then spread carefully and evenly over the jam. Scatter the sliced almonds over the top, if using.

Bake the tart until the filling is puffed and browned and the center springs back when lightly pressed, 35 to 40 minutes. Let cool completely on a wire rack. Remove the slab using the foil sling and cut into 12 to 16 bars.

Makes one 9-inch slab.

— Adapted from “The Official Downton Abbey Afternoon Tea Cookbook” by Downton Abbey (Weldon Owen; 2020).Crust recipe by Aran Goyoaga posted on kingarthurflour.com.