Almond Frangipane Tart - butter

Method

• To make the dough, combine the butter, flour, ground almonds, baking powder, salt and sugar in a food processor with a steel blade and pulse just until it resembles coarse crumbs. Slowly pour in the ice water and pulse just until combined and a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.
• To make the filling, combine the butter and sugar in a bowl and beat until smooth with either a stand or hand mixer. Beat in the almond paste. Add the eggs and beat until smooth then stir in the flour.
• Preheat oven to 350 F.
• After the dough has chilled, roll it out on a well-floured surface into about a 10" circle. Drape over a 9" tart pan (preferably one with a removable bottom), press down to cover the bottom and sides of the pan and move your rolling pin across the fluted top to cut off the excess dough. Line the dough with aluminum foil or parchment paper and fill with pie weights or dry beans. Bake in a preheated 350 F oven for 20 minutes, remove from the oven (but leave the oven on). Set the pan on a rack and allow crust to cool.
• When cool, remove the pie weights and foil. Spread the jam evenly across the bottom of the partially baked tart shell and pour the almond batter evenly over the jam. Bake for about 40 minutes or until the filling is golden and the middle is firm to the touch. Allow to cool completely before removing the sides of the tart pan. Dust with powdered sugar, if desired.
• Adapted from Williams-Sonoma.