The Atlanta Journal-Constitution
THE GINGER ROOM’S BAKEWELL TART
18 tablespoons room temperature
unsalted butter, divided
1 ¾ cups graham cracker crumbs 2 ¼ cups powdered sugar, divided 2 cups strawberry jam
1 ½ cups all-purpose flour
1 cup almond flour
1 tablespoon baking powder
4 eggs
¾ teaspoon almond extract
Heat oven to 350 degrees. Lightly grease a 10-inch springform pan.
Melt 6 tablespoons butter. In a medium bowl, combine melted butter with graham cracker crumbs and ¼ cup powdered sugar. Press mixture into the bottom of the prepared pan.
Place springform pan on a rimmed baking sheet and bake 10 minutes. Place on a wire rack. While crust is still warm, evenly spread strawberry jam atop crust. Set aside.
In a medium bowl, whisk together allpurpose flour, almond flour and baking powder.
In bowl of a stand mixer fitted with the paddle attachment, cream remaining 12 tablespoons butter and remaining 2 cups powdered sugar on medium speed until the mixture is light colored, about 2 minutes. With mixer on low speed, add eggs 1 at a time, then add almond extract. Stop mixer and scrape down sides, then add flour mixture. Turn mixer to low speed and beat until smooth, about 30 seconds. Evenly pour batter atop jam.
Return the springform pan to the baking sheet and bake 1 hour, until top is goldenbrown and a toothpick inserted in the center comes out clean. Let cool completely on a wire rack before serving. Tart can be stored, covered, at room temperature several days.
Serves 12.
Per serving: 649 calories (percent of calories from fat, 43), 9 grams protein, 85 grams carbohydrates, 4 grams fiber, 31 grams total fat (12 grams saturated), 100 milligrams cholesterol, 198 milligrams sodium.
From the menu of ... The Ginger Room, 61 Roswell St., Alpharetta. 678-399-9964, thegingerroom.com.