Blueberry Bakewell Tart

Bakewell tart, a British sweet from the 19th century, features a buttery pastry shell filled with layers of raspberry jam and frangipane (a creamy blend of almonds, flour, butter, egg and sugar). Baking sets the frangipane into a rich, sliceable, cake-like layer. Our version features a more robustly flavored crust thanks to a blend of whole-wheat and all-purpose flours. We also swap the blueberry preserves for raspberry jam, then stud the frangipane with fresh blueberries. The tart is best at room temperature and travels well; it can be made a day in advance. Wrapped in plastic, leftovers keep for up to five days at room temperature.