Bakewell Tart - Testing

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 - I made some significant changes to the instructions. I removed a whole section of partially baking the pastry before brushing it with egg white, and I whipped the sh*t out of the filling instead of gently folding in the almond flour, and instead of having a two-step baking method of baking, then adding the sliced almond on top, then baking again, I just put the almonds on top before doing any baking. There was some question of the temperature, and it seems like 325 works fine. 

1 recipe Sweet Pie Dough
For the Filling
1/4 to 1/3 cup raspberry jam (traditional but other jams work too)
6 oz butter
1/2 cup  (110g) white sugar
1/4 tsp salt
3 eggs
1 egg yolk
1 1/4 cups (135g) almond flour
Zest of 1 medium lemon
2 Tbsps. (30 to 35g) flaked almonds

1. Bake the cookie pie crust in an 8-inch deep tart tin or spring-form pan. 
2. Leave to cool completely. 
3. Preheat the oven to 325F.
4. Spread the raspberry jam evenly onto the base of the crust.
5. For the filling, start by creaming the butter and sugar and salt together until pale in colour. 
6. One at a time, add the eggs and egg yolk, and beat on high. 
7. Add the ground almonds and lemon zest and beat until pale and fluffy. 
8. Pour the mixture into the pastry case and gently spread evenly with a spatula.
9. Sprinkle the almonds over the top, then bake for 35 to 40 minutes, or 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. 
11. Carefully remove from the tin and dust with icing sugar just before serving, perhaps with cream or custard, if you like.