Raspberry Frangipane - Almond Bakewell Tart
This Raspberry Frangipane - Bakewell Tart is a classic Great British dessert favourite. Sweet shortcrust pastry tart with a layer of tangy raspberry jam followed by an easy to make frangipane mixture of ground almond, eggs, almond extract filling. Topped with flaked almonds and perfectly baked in the oven. Perfect served up as part of an afternoon tea or serve warm with ice cream or custard for dessert.
Ingredients
- 160 grams Unsalted Butter (2/3 cup) (At room temperture - should be very soft )
- 160 grams Caster Sugar (3/4 cup)
- 3 medium Eggs (weight with shell should be close to 160 grams)
- 160 grams Ground almond (1 1/3 cup)
- 1/2 tsp Almond extract
- 1 Sweet Shortcrust Pastry Tart (Homemade (follow link) or ready-made store-bought)
- 4 tbsp Raspberry Jam
- 1 tbsp Flaked Almonds
Instructions
- 1
Tart: Preheat fan oven to 150°C fan / 170°C/ 325°F / Gas Mark 3Make the 23cm Sweet Shortcrust Pastry Tart case first
- 2
Cream the caster sugar with the softened butter until pale and fluffy
- 3
Beat in 1 egg at a time to the creamed butter and sugar.
- 4
Stir in almond extract
- 5
Fold in the ground almond
- 6
Spread Raspberry Jam into the base of Pastry tart
- 7
Layer the frangipane mix on top and gently spread to be just below top of pastry case edge.
- 8
Topping: Add flaked Almonds to the top
- 9
Bake in the preheated 150°C fan / 170°C/ 325°F / Gas Mark 3 oven for 50 minutes, it should be slightly golden on top, it will still be soft to touch whilst warm.
- 10
Cool: Leave to cool for at least 30 minutes before cutting. This allows it to finish setting before serving.
Cook it from the original
This recipe comes from flawlessfood.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on flawlessfood.co.uk