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raspberry bakewell tart

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 500g sweet shortcrust pastry
100g butter, softened
100g caster sugar
zest and juice 1 lemon
2 large eggs
½ tsp almond extract
50g fresh white breadcrumbs
100g ground almonds
140g raspberry jam

for the topping
250g icing sugar
350g raspberries
1 tbsp toasted flaked almond

serves 8

1. Make and roll out the pastry.  Line a 23cm loose-bottomed tart tin. Let rest in the fridge for 1 hour. 
2. Heat oven to 190C/170C fan/gas 5. To make the filling, put the butter, sugar and lemon juice in a food processor, then blend until light and fluffy. With the machine running at full speed, add the eggs and almond extract, and whizz until combined to a smooth paste. Fold in the breadcrumbs and ground almonds by hand.
3. Take the tart case from the fridge.   Bake for 20 mins until the sides are set and the pastry is sandy. 
4. Spread the jam over the base, then top with the almond filling. Return the tart to the oven for a further 25 mins until the almond layer is cooked. Leave to cool in the tin.
5. Remove the tart from the tin and place on a serving plate. Mix the icing sugar with 4-5 tbsp water to make a thick icing. Flood the top of the tart with the icing, keeping 1 tbsp aside, then arrange the raspberries on top.  Drizzle with the remaining icing and scatter with flaked almonds. Leave for 10 mins so the icing can set a little, before serving.

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