Raspberry Bakewell Tart

5 from 3 votes

A delicious twist on a British classic, this Raspberry Bakewell Tart is incredibly easy to make (thanks to a nifty shortcut), but looks attractive and tastes amazing... Perfect for dinner parties... or any time when you want to impress!

Course Dessert, Pudding

Cuisine British

Prep Time 10

Cook Time 30

Total Time 40

Servings slices

Calories 264kcal

Author Eb Gargano

Ingredients

50 g butter
50 g caster sugar (AKA superfine sugar)
1 egg
50 g self-raising flour
25 g ground almonds
1 teaspoon vanilla extract (optional)
1 sweet pastry case - 18cm / 7inch diameter (I used Waitrose)
2 tablespoons raspberry jam
25 g flaked almonds
250 g fresh raspberries

Metric - US Customary

Instructions

Pre-heat your oven to 180C / 160C fan / gas mark 4 / 350F.
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 ground almonds and the vanilla extract, and stir together gently.
Spread the jam evenly over the base of the pastry case. Carefully spread the frangipane mixture over the top so it completely covers the jam. Sprinkle over 16 of 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 frangipane 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. (Or custard, if you prefer!)

Notes

Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition