As with some Irish food, the name may sound a little British, but the tart is ubiquitous in Ireland. It’s a pastry crust with a little bit of raspberry jam in it, topped with a dollop of frangipane (ground almonds creamed with butter, sugar, and egg) and baked until puffed and golden. You can make it as one large tart, but it’s more often seen as a finger food, as here. Why so little jam? I don’t know. Bakewell tarts are always a little scant on the jam, so if you want authentic, be meager.