Step 1: Fit dough to tart pan
Preheat your oven to 400°F. On a lightly floured surface, roll your dough into a 1/8-inch-thick circle. Transfer it to a 9-inch fluted tart pan with a removable bottom. Trim the dough to be even with the rim of the pan.
Step 2: Spread the jam
Although traditional Bakewell tart recipes call for blind-baking the crust, this particular recipe skips that step. You can go ahead and spread the raspberry jam over the bottom of the dough so that it reaches all the edges.
Step 3: Make the frangipane
In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Gradually beat in remaining ingredients until well combined. Spread over jam, and bring it all the way to the edge of the pan.
Step 4: Bake the tart
Bake the tart until the filling is set, 25 to 30 minutes. Cool completely on a wire rack before removing from the tart pan for serving
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