Raspberry Almond Bakewell Tart
  1. Cream the butter and sugar until soft

  2. Add the eggs and vanilla and mix

  3. Add the flour and combine to form a dough

  4. Wrap and chill for 30 minutes

  5. Butter and flour a 9" loose-bottom tart ring

  6. Roll out the pastry to a thickness of ½ cm and line the tin, trimming the overhanging pastry

  7. Chill for 10 minutes

  8. Preheat your oven to 180C/160C fan

  9. Beat the butter and sugar until combined

  10. Add the eggs, almond essence and mix

  11. Add the ground almonds and plain flour and mix

  12. Spoon the raspberry jam all over the base of the lined tart

  13. Spread over the frangipane

  14. Sprinkle over the flaked almonds and bake in the preheated oven for 35-40 minutes or until the pastry is golden brown and the frangipane is set

  15. Remove and allow to cool in the tin before removing

  16. Serve with homemade custard or whipped cream

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Course🍰Dessert

Diets🥕Vegetarian...

Category🥧Tart

Cuisine🇬🇧British

Occasions🎉Special Occasion🫖Tea Time

Season🔁Year-round

DifficultyMedium ⏰ 1h

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