Growing up as a child, there was a slightly unusual arrangement with regards to baking in our house: my mum made all the bread and anything involving pastry, but my dad made all the cakes. And as far as I can remember, there was never any crossover!
Slightly surprisingly then, this raspberry bakewell tart actually started life as my dad’s invention. He wanted to create a bakewell tart at home. Now, not being the pastry chef in our house, he bought the pastry base and then invented a slightly cakey version of a frangipane to go over the raspberry jam. The result is delicious and equally at home served with custard or cream. He has since gone on to make lemon curd, mincemeat and strawberry jam versions. I think there was even a (slightly unsuccessful) marmalade version. My favourite, though, is definitely the raspberry jam version.
However I wanted to make the tart look a bit prettier (my Dad’s version, while being delicious, was a bit beige), so I took his recipe and added some almonds and raspberries on top. I’m also a big fan of vanilla extract, so I added this to the cake mixture. The result is definitely pretty and, I think, even more delicious. You can of course make the pastry case, if you want to, but if you buy a readymade pastry case, it’s a really easy and quick dessert to put together.
I make this tart a lot for dinner parties as it looks impressive enough, but is actually very easy to make and I can make it ahead of time so I know I don’t have to worry about dessert. I usually serve this with cream and a few fresh raspberries on the side. If you like drinking dessert wine with your puddings, Monbazillac goes really well with this!
Raspberry Bakewell Tart
- 50 g butter
- 50 g caster sugar
- 1 egg
- 50 g self-raising flour
- 25 g almonds
- 1 teaspoon vanilla extract optional
- 1 sweet pastry case
- 2 tablespoons raspberry jam
- 25 g flaked almonds
- 250 g raspberries
Pre-heat your oven to 180C.
Beat the butter and sugar together until pale and fluffy. Add the egg and mix together. Add the flour and stir in gently. Add the almonds and the vanilla extract and stir together gently.
Spread the jam evenly over the base of the pastry case. Carefully spread the cake mixture over the top so it completely covers the jam. Sprinkle over half the raspberries, pushing them down gently so they are partially submerged.
Sprinkle over the flaked almonds and put the tart in the preheated oven for 30-35 minutes.
After 30 minutes check the cake mixture is cooked by inserting a skewer (or the handle of a teaspoon works just as well). If the skewer comes out clean, it’s done. If not give it a couple more minutes and check again.
Serve the tart with whipped or extra thick cream and the rest of the raspberries.