Raspberry Bakewell Tart

Even during the Blitz, the British would take time for tea.  Oh, to live in such a sophisticated world.  Catrin and Buckley, in Their Finest, needed a proper tea to help them get through the late nights.  The Bakewell tart is a common accompaniment to afternoon tea.  I first saw it on The Great British Baking Show.   This is Mary Berry’s recipe.  Don’t be tricked by the Easy, it’s not hard just more complicated than easy.   It is worth the effort, it got rave reviews.

AuthorTheGBYCategory, , DifficultyBeginner

Raspberry Bakewell Tart - The GBY

Yields8 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

For the Shortcrust Pastry
 6 oz Flour
 2 ½ oz Butter, chilled
 2 tbsp Water, cold
For the Filling
 1 tbsp Raspberry Jam
 4 ½ oz Butter
 4 ½ oz Caster Sugar
 1 Egg, beaten
 ½ tsp Almond Extract
 1 ¾ oz Almonds, flaked
For the Icing
 2 ¾ oz Confectioner's Sugar
 2 ½ tsp Water, cold

1

To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.

2

Roll out the dough on a lightly floured work surface and use to line a 8in flan tin. Leave in the fridge to chill for 30 minutes.

3

Preheat the oven to 400F.

4

Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.

5

For the filing, spread the base of the flan generously with raspberry jam.

6

Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.

7

Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.

8

Meanwhile, sift the icing sugar into a bowl. Stir in cold water and transfer to a piping bag.

9

Once you have removed the tart from the oven, pipe the icing over the top, giving an informal zig zag effect.

Ingredients

For the Shortcrust Pastry
 6 oz Flour
 2 ½ oz Butter, chilled
 2 tbsp Water, cold
For the Filling
 1 tbsp Raspberry Jam
 4 ½ oz Butter
 4 ½ oz Caster Sugar
 1 Egg, beaten
 ½ tsp Almond Extract
 1 ¾ oz Almonds, flaked
For the Icing
 2 ¾ oz Confectioner's Sugar
 2 ½ tsp Water, cold

Directions

1

To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.

2

Roll out the dough on a lightly floured work surface and use to line a 8in flan tin. Leave in the fridge to chill for 30 minutes.

3

Preheat the oven to 400F.

4

Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.

5

For the filing, spread the base of the flan generously with raspberry jam.

6

Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.

7

Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.

8

Meanwhile, sift the icing sugar into a bowl. Stir in cold water and transfer to a piping bag.

9

Once you have removed the tart from the oven, pipe the icing over the top, giving an informal zig zag effect.

Raspberry Bakewell Tart

(Photography by: Mark Farinholt)

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