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Raspberry Bakewell Tart

This tart is straight from Great British Bake-Off. It has a buttery shortbread crust, a layer of raspberry jam and is topped with an almond custard (frangipane). Baked till golden brown with sliced almonds on top. Brilliant! @mostdeliciouslife.com
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Course Brunch, Dessert, jam, Party Food, tart
Cuisine British
Servings 7

Equipment

  • 1 9 inch tart pan with removable bottom

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.
Keyword almonds, bakewell, baking, frangipane, raspberry, shortbread, tart