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Bakewell Tart with Raspberry Preserves
- 1 1/4 cups all purpose flour
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons (or more) ice water
- 3/4 cup raspberry preserves
- 1/2 vanilla bean, split lengthwise
- 1/2 cup sugar
- 1/2 cup (1 stick) unsalted butter, melted, cooled
- 4 large egg yolks
- 1/4 teaspoon almond extract
- Pinch of salt
- 1 cup roasted salted Marcona almonds*
- Lightly sweetened whipped cream
Directions:View on Epicurious
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