I am a big fan of The Great British Bake Off and I love all things raspberry. I found a tart pan at a thrift store and I thought, NOW IS THE TIME.
That is BAKEWELL TART time!
A shortbread crust!
Raspberry jam!
Almond custard!
What could be better?
Here’s where to get a tart pan:
Start by cutting cold butter into the flour/powdered sugar/salt mixture.
I prefer to use my hands…it’s just easier. It should end up looking like coarse sand.
Separate 1 egg and set the white aside. Stir in the egg yolk, and cold water until you can form the dough into a ball.
On a floured surface roll the dough into a 12 inch circle. Lift into the tart pan with about 1/2″ hanging over the rim. Fold the overlap behind the crust and gently press the sides into place.
Use a fork to poke all over the bottom of the crust. Place in the freezer for 30 minutes.
Do a “blind bake” by placing parchment paper over crust and filling with rice (or baking weights). Move the rice to the edges of the crust.
Bake for 20 minutes. Remove the rice with the parchment. Return to oven and bake 5-10 minutes longer till crust starts to brown.
Make the almond custard (frangipane) but beating the sugar and butter, then whip in the remaining ingredients.
Spread jam over the crust.
Drop almond custard in clumps on top of jam. Spread evenly.
Top with almonds. Bake for 35-40 minutes until center doesn’t jiggle.
Allow to cool completely and remove from tart pan.
Screenshot
ENJOY!
Raspberry Bakewell Tart
Ingredients
Crust
- 1½ cups flour
- ¼ cup powdered sugar
- ¼ tsp salt
- ½ cup butter, cold
- 1 Large egg, separated ***save the white for the filling
- 2 Tbsp cold water
Almond Custard (frangipane)
- ½ cup butter, softened
- ½ cup sugar
- ¼ tsp salt
- 1¼ cup almond flour
- ¼ cup white flour
- 1 large egg
- 1 large egg white ***from above
- ¾ tsp almond extract
Jam
- ½ cup raspberry jam
Instructions
Crust
- Mix together the flour, powdered sugar and salt.
- Cut butter into slices and work into dry ingredients using pastry cutter or hands. Mixture should be crumbly.
- Add egg yolk and water. Mix until just incorporated. Form into a ball.
- Place dough onto floured surface and pat into a circle. Sprinkle with more flour and use rolling pin to roll into a 12 inch circle.
- Use metal spatula or bench scraper to lift crust onto rolling pin. Lay over the tart pan.Gently press into the pan. Trim the dough as needed leaving about ½ inch over the rim. Fold the extra behind the dough against the pan and gently press into place. Use a fork to poke holes all over the bottom.
- Cover and place in freezer for 30 minutes.
- Preheat oven to 400°.
- Line the crust with parchment, generously overlapping the crust.Fill with rice (or pie weights) and push to edges of crust to fill in. **This is called a "blind bake".
- Bake for 20 minutes. Remove from oven and lift out the rice in the parchment paper. Return to oven and bake for 5-10 minutes longer, until crust is lightly golden. Remove and allow to cool.
Almond Custard (frangipane)
- Beat the butter, sugar and salt until light and fluffy.
- Add in flours, egg, egg white and almond extract. Beat together.
Construct Tart
- Spread jam evenly on the bottom of the crust.
- Drop spoonsful of the almond custard over the jam. Spread evenly.
- Spread the almonds on top.
- Bake for 35-40 minutes until center doesn't jiggle.
- Allow tart to cool completely. Remove from tart pan and serve at room temperature.