Hello everyone! Something a little different today. One of my favourite bakes has to be a Bakewell tart. I am a huge lover of anything almond flavour. Frangipane is just beautiful and simple. Raspberries are also my favourite fruit. This is a lovely summer bake that’s not too heavy. I have a tendency to constantly bake with chocolate so I thought I would change it up today.

This is a really simple tart to do and it looks fantastic. A Perfect dessert!

I did a shortcrust pastry with a tiny bit of sugar in it. Its crisp and buttery which helps with the sweet filling. This can be used with any jam or fruit but I had to pick raspberries. I picked up some Keelings raspberries while shopping and they were insanely good. So big and juicy, that’s what inspired me to make this tart.

I’ll include some pictures I took along the way. I blind baked my pastry so I had a nice crisp bottom. I used some parchment paper and baking beans to do this. You can use many different products to blind bake Eg. Rice, Dried Beans/lentils/peas, steel balls. Once I blind baked I threw it back in the oven for 5 minutes without my baking beans just to dry it out a little more.

Have some fun and be creative. Blackberries or pear would be a gorgeous substitute.

Raspberry and Almond Bakewell Tart

Prep time: 30 minutes (Not including chill time)

Cook time: 55-60 minutes (In total)

Servings: 8

Ingredients

Shortcrust

• 225g Plain flour
• 95g Cold butter
• 3-4 Tablespoons Cold water
• Pinch of salt
• 1/2 Teaspoon sugar

Jam layer

• 2 Tablespoons of your desired jam ( I used Raspberry)

Frangipane

• 125g Melted butter
• 125g Caster sugar
• 125g Ground almonds
• 1 Egg
• 1 Teaspoon Almond extract
• 1/4 Teaspoon Vanilla

Topping

• Handful of raspberries (Optional)
• 40g Flaked almonds

Icing

• 70g Icing sugar
• 1/4 Teaspoon almond extract
• Water ( About 1 teaspoon or till the right consistency- Thick but moveable)

Directions

Pastry

1. Grease your 9×9 flan/tart dish.
2. In a mixing bowl add flour and chopped up cold butter.
3. Rub in butter with your finger tips till you get the texture of fine breadcrumbs.
4. Add in your water till you form a soft dough.
5. Place dough on a floured surface and roll out slightly bigger than your dish. Make sure to keep your surface floured to avoid sticking.
6. Line your baking dish with the pastry. Trying to get it as neat and even as possible. I used my thumb to take off access pastry around the edges.
7. Chill in the fridge for 25-30 minutes and preheat your oven to 200C/ 180C Fan.
8. Once pastry has chilled, Crumple up some parchment and open it back up. Place on top of your pastry lined dish and fill with your baking beans.
9. Place in the oven for 15 minutes. After 15 minutes remove from the oven and take out baking beans and parchment.
10. Bake for another 5 minutes to dry out a little more.
11. Leave to cool slightly. Keep your oven on.

Filling

1. Spread your jam on the base of your pastry.
2. In a mixing bowl, add melted butter, sugar and almonds and mix till combined.
3. Mix in egg, vanilla and almond.
4. Spoon frangipane mix on top of jam layer.
5. Place raspberries into the frangipane.
6. Sprinkle with flaked almonds.
7. Bake for 35-40 minutes until nice and golden on top.
8. Leave to cool.

Decoration

1. Once cooled, Mix icing sugar with extract and water. Drizzle over the top of your tart.
2. Leave icing to set slightly. Add some fresh raspberries on top if you wish!
3. Cut yourself a slice and enjoy!

If you make this recipe I would love for you to tag me on Instagram! #Gills_bakesandcakes @Gills_bakesandcakes