I’m not sure if Bakewell Tart is a thing in the rest of the world, but it’s a staple dessert in the UK. I’ve made this a couple of times over the Christmas period for family gatherings and I think it’s even better than the regular flour and sugar version.
https://alldayidreamaboutfood.com/raspberry-frangipane-tarts-and-a-calphalon-giveaway/
It’s worth making the Chia seed raspberry jam they mention in the recipe as well. I bake the base for twice as long as they suggest to get it nice and crispy, and add a bit more almond extract for more almondy punch. I used straight Erythritol for the sweetener.
