Raspberry Bakewell Tart

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)

(Photography by: Mark Farinholt)

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