Raspberry Bakewell Tart

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Difficulty
moderate
Meal course
Baking
Posted by
Posted on
1 .
For the pastry
100 grams
Unsalted butter - chilled and cut into cubes
190 grams
Plain flour
2 .
For the filling
100 grams
Unsalted butter - softened
100 grams
Caster sugar
1 whole
Lemon - Juice & zest
2 large
Eggs
1 tsp
Almond essence
50 grams
White breadcrumbs
100 grams
Ground almonds
130 grams
Raspberry jam
300 grams
Icing sugar
350 grams
Raspberries
1 handful
Toasted almonds
Raspberry Bakewell Tart
  1. For the pastry: crumble together the flour and the butter, rubbing with your fingertips until it is all combined. To bring this together add 4 dsp of water to the mix and start to bring together. See how that goes, it may still be too crumbly so add another dsp of cold water. You may need to repeat this if you do not have the right consistency. The pastry is best when it just starts to come together, it’ll just needs a little bit more work with your hands rather than adding more water and making it sticky.
  2. Wrap the pastry in cling film and chill in the fridge for ½ hour. After this time, roll it out to about 2mm thick and line a 25cm loose bottomed tart dish. Prick the bottom with little fork mark and put back in the fridge for a good hour.
  3. Preheat the oven to 180’c
  4. Once the pastry has chilled, line the case with some baking paper and fill with baking beans. Cook for 20 minutes and then remove the beans and the paper and cook for a further 7 minutes
  5. To make the filling, whisk together the butter, sugar, lemon rind and lemon juice until light and fluffy. With the whisk still running add the eggs and almond extract until combined to a smooth paste. Fold in the ground almonds and breadcrumbs with a wooden spoon.
  6. Spread the jam over the base of the tart case and then top with the almond filling. Return to the oven for 25 minutes
  7. Once removed, leave to cool.
  8. Mix the icing sugar up with 5-6tbsp water to make a thick icing and spread all over the cake. Arrange the raspberries on top and scatter with the toasted almonds
  9. Leave for a good 15 minutes so the icing can set and then slice up ad enjoy!

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