Raspberry Bakewell Tart
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Raspberry Bakewell Tart

This recipe from Hawkshead Relish includes fresh raspberries – along with their Raspberry & Vanilla jam. We tried the jam and it’s gorgeous – perfect with scones and jam too.
search Cakes and Bakes, Lake District & Cumbria
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Author Hawkshead Relish Co.

Ingredients

For the pastry

  • 200 g plain flour
  • 2 tablespoons icing sugar
  • 100 g cold cubed butter
  • 1 medium egg
  • 1 teaspoon lemon juice
  • Splash of cold water

For the filling

  • 100 g unsalted butter
  • 100 g caster sugar
  • 2 large eggs
  • 50 g plain flour
  • 75 g ground almonds
  • 100 g Hawkshead Raspberry & Vanilla Jam
  • 100 g fresh raspberries
  • 20 g flaked almonds
  • Dusting of icing sugar

Instructions

  • Heat oven to 200 degrees C
    For the pastry:
    Mix the flour and icing sugar with the butter to get a breadcrumb like texture. Combine the egg, lemon juice and a little cold water ten add this to the mix with a touch more water if needed to bring the pastry together. Form into a ball and leave in the fridge for 20 minutes.
    Grease a 23cm round or rectangular baking dish then rollout the pastry to around ½ cm thickness and line the dish. Leave any excess hanging over the edge as it will shrink in the oven. Prick the pastry base with a fork, cover it with baking parchment, and fill it with baking beans.
    Place in preheated oven and blind bake for 12 – 15 minutes, then remove the beans and paper and return the pastry case to the oven for a further 5 minutes to dry out. Trim off the overhanging edges then allow to cool.
    For the filling:
    Beat the butter and sugar together until light and fluffy, slowly beat in the eggs and then stir in the flour and ground almonds.
    Spread the base of the tart with a good layer of the jam, scatter over a few fresh raspberries, pour over the frangipane filling and shake gently not evenly spread it out.
    Bake in the oven for 10 minutes then scatter the flaked almonds on the top and cook for a further 15 minutes until golden brown.
    Leave to cool slightly, dust with icing sugar and then transfer to a wire rack to completely cool.
    As an alternative, you could drizzle dark chocolate over the top or make it into individual tartlets for an afternoon tea treat.