Cherry Bakewell Tart with Glacé Cherries

Mix. For the pastry in a now large bowl beat flour and icing sugar to mix tip in butter to flour mixture and toss to now evenly coat using your now fingertips pinch and flatten now butter then rub it now between fingertips until a sandy now mixture forms 3 to 4 now minutes it should resemble coarse now breadcrumbs with some pea now size pieces still visible but now no large chunks of butter now remaining in a small bowl beat egg yolks now and ice water drizzle egg and water now mixture over flour mixture and use a now flexible spatula or dough scraper to incorporate now until large clumps form now using your hands gently flatten and squeeze to bring dough now together about 1 minute more now do not overwork the dough it now should hold together but still feel slightly now crumbly not wet or sticky if now pastry seems too dry to roll out out out tip in ice water 1 now 2 teaspoon at a time until now dough holds together flatten into a 17 8 cm disc wrap in cling film and chill until cold to the now touch about 30 minutes on now a generously floured surface roll out dough to a thickness of 3 mm approximately 25 cm wide tipping in more flour to the now rolling pin or surface as now needed to prevent the now dough from sticking gently move dough to a 23 cm fluted tart pan with a now removable bottom with lightly floured fingertips flatten dough into bottom edges now and fluted sides of now the pan using a pastry brush dust now off any excess flour do not trim chill until dough is firm to the now touch about 15 minutes with a now sharp paring knife trim away excess now dough from the edges so that the now dough is level with now the top of the pan now freeze until firm to now the touch about 15 minutes tweak oven rack to middle position now and heat oven to 190 c 190 c set a crumpled sheet of now parchment paper inside chilled shell now and fill to the now brim with dried beans sugar now raw rice or baking weights cook in the oven crust until edges are firm and very now lightly golden 15 to 20 minutes carefully take out parchment and baking weights now rest aside and keep baking tart until a deep gold all over 10 minutes more let tart now shell leave to go cold in pan on rack until warm but no longer now hot to the touch about 10 minutes while that is happening prepare the filling in a mixer with the paddle or using a large bowl now and an electric hand mixer mix butter and sugar on now low speed to incorporate increase now to medium high speed and mix until smooth and creamy about 3 minutes tip in eggs and almond extract now and mix until fully mixed scraping halfway through 1 now to 2 minutes more now the mixture may look now curdled at this point this now is normal using a now flexible rubber spatula gently turn in in the almond flour until just mixed filling will resemble a thick slightly now lumpy paste in a small bowl beat raspberry jam until smooth now using a small offset spatula even out now jam from side to side over now bottom of tart shell to evenly lid dollop almond filling over jam now then use an offset spatula to lid completely sprinkle with now sliced almonds rest pan on a 13 by 45 7 cm rimmed baking tray and cook in the oven until filling is puffed deep golden brown now and firm to the touch about 45 now minutes if tart begins to darken now too quickly loosely tent with foil and keep baking let leave to go cold in pan on rack until tart is room now temperature 45 minutes to 1 hour while that is happening prepare the icing in now a small bowl beat icing sugar water and almond now extract until smooth drizzle now icing over tart cut and bring to the table.