A Bakewell tart is a classic, so this raspberry version is the perfect addition to any summer party.
Life is going back to ‘normal’ (whatever that may be now), so why not make this and share it with those you like the most – it’s a fairly quick and easy dessert to make.
It’s the combination of butter rich flaky pastry, filled with homemade raspberry jam and delicate almond sponge, studded with raspberries and finished with a generous dashing of flaked almonds – what’s not to like? Like seriously…
This is a classic, well in my eyes it is. I have been making these ever since I was in college back in the mid 2010s – I have been there when it comes to messing up any part of this recipe, especially the frangipane… Embarrassingly, my frangipane rose so much while baking and wasn’t stable and just spilled all over the oven… It wasn’t pretty scene (nor the smell).
Anyway, let’s get started, shall we?
For the pastry case, don’t forget to check out my perfect shortcrust pastry.
150g granulated sugar.
150g ground almonds.
20g plain flour.
1-2 tsp almond extract (this is optional).
Filling & toppings:
60-80g raspberry jam.
75-100g fresh raspberries.
Flaked almonds (generously scattered on top of the frangipane and raspberries).
Before you get started on any element of the recipe, you’re best to so some prep work. Start by weighing up all of your ingredients, preheating the oven to 180˚c/350˚f and getting any equipment you may need, such as a mixing bowl and spatula.
To start on the recipe, you’ll want to make the pastry. As mentioned above I have a blog post showing you how to make the perfect shortcrust pastry. Follow the recipe all the way through and then proceed with his recipe.
Once your pastry has had around an hour to chill in the fridge, you can gently flour your work surface and place the dough on to it. Then roll the pastry out until it achieved around 5mm in thickness (give or take, this is the perfect thickness for me to work with).
Drape the pastry over your rolling pin and then place over the top of your pie dish and press it down into all of the crevices, then you can trim away the excess using a small knife.
Transport the pie into the fridge to firm up, while you make the frangipane.
Making the frangipane is super straight forward. Take a food processor (or mixing bowl) and place in the butter, granulated sugar, ground almonds, plain flour, egg and almond extract. Mix everything together until all of the ingredients have been fully combined – you may find mixture to be a little ‘off’ smooth, this is normal (the ground almonds prevent the mixture from being completely smooth).
Give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.
Take the chilled pastry case from the fridge and line with a piece of parchment paper and fill with baking beans or rice and then place into your preheated oven and bake for 15 minutes. Then remove the paper and baking beans/rice and bake for a further 10 minutes.
The final assembly of this tart is really easy to do. Simply take your blind baked pastry case and add in the jam, spreading it out, ensuring a even and level layer of jam is across the base of the case.
Top this with the frangipane, spreading it out, ensuring its well spread and level. You can then go ahead and scatter (or place) over your raspberries, trying your best to get an even coverage across. Then finally, generously scatter over the flaked almonds – this is where you can control how much or little almonds you have for the topping.
Place into your preheated oven and bake for 40-45 minutes or until the filling is well risen as well as being a beautiful golden brown colour.
Once baked, allow to cool down fully before you try and slice it up. For a tart this size, I went with 8 generous portions but you can slice yours up however you like – the choice is really yours.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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