Bakewell Tart - Untested

https://www.thespruceeats.com/traditional-bakewell-tart-recipe-435041
https://realfood.tesco.com/recipes/bakewell-tart.html
https://www.kingarthurflour.com/recipes/british-almond-jam-tart-bakewell-tart-recipe

1 recipe Cookie Crust+1 egg white (lightly beaten)
For the Filling
1/4 to 1/3 cup raspberry jam (traditional but other jams work too)
6 oz butter
1/2 cup white sugar
1/4 tsp salt
3 eggs
1 egg yolk
1 1/4 cups almond flour
Zest of 1 medium lemon
2 Tbsps flaked almonds

1. Bake the cookie pie crust in an 8-inch deep tart tin or spring-form pan. Remove the baking beans, lightly brush the inside of the pastry case with a little egg white, and cook for a further 5 minutes.
2. Spread the raspberry jam onto the base of the hot pastry case. Leave to cool. 
3. Cool the oven and re-heat the oven to 325? 350?
4. Cream the butter and sugar and salt together until pale in colour. 
5. One at a time, add the eggs and egg yolk. 
6. Gently fold in the ground almonds and lemon zest. 
7. Pour the mixture into the pastry case and gently spread evenly with a spatula.
8. Bake for 20 minutes, then sprinkle the flaked almonds onto the top of the tart.
9. Bake for another 15-20 minutes until the frangipane filling is firm and golden brown on top. 
10. Allow to cool slightly and serve while just warm or cool completely in the tin. Carefully remove from the tin and dust with icing sugar just before serving, perhaps with cream or custard, if you like.