Bakewell Tart

From Nigella's How to Eat:

for pie crust:
1 1/2 cup flour
1/4 cup ground almonds
1/2 cup confectioners sugar
8 T unsalted butter, diced
1 egg yolk

Filling:
8 T unsalted butter, very soft
1 cup super fine sugar
3 eggs
1 cup ground almonds
3 T raspberry jam
2 T flaked almonds

Preheat to 400 degrees. Make pastry. Line in pan, prick the dough and put in the frig until filling is ready.

Melt the butter--set aside. Beat sugar and eggs, pour in butter. Stir in ground almonds.

Spread the pie crust with jam, (add a layer of fresh raspberries, if you have them). Pour in batter. Scatter top with almonds. Bake 35-45 minutes.

Tarte Tatin

roll out  11 inch circle of 10 oz of pie crust or puff pastry on parchment paper. Chill in fridge.

3 to 4 pounds of tart apples, quartered, cored and peeled

Preheat oven to 400. In a cast iron pan, on med-high, heat 2 T butter and 6 T sugar. Cook to caramelized. Remove from heat. Add apples lengthwise.

Place pastry over apples. Cut 3 or 4 small slashes. Bake for 35 to 40 minutes. Remove. Cool for a minute or two.

Place the serving platter over the pan and flip quickly.

Serve with creme fraiche, vanilla ice cream or whipped cream.