Almond and Raspberry Bakewell Tart

 Hello baking fans!

 This recipe is my all time favorite tart! Being a huge almond fan, I just love the combination of the soft ground almonds and the crispy flaked almonds on top. This is definitely a wonderful tart to try at home!


Ingredients:

 Short crust pastry
-175 g plain flour
-75g unsalted butter or hard margarine
-2-3 tbsp cold water

 Filling
-1 tbsp Raspberry jam (Or your favorite flavor)
-125g unsalted butter or margarine
-125g caster sugar
-125g ground almonds
-1 egg
-1/2 tsp almond extract
-50g flaked almonds

 Method:

 1. Prepare the short crust pastry: Cut the butter into pieces, sift the flour and combine both.
Rub in the butter with your fingertips until you get a mixture that resembles fine breadcrumbs.
Add the water slowly and mix until you get a soft dough. 

 2. Roll out the dough in a lightly floured surface and line a 20 cm cake tin. Refrigerate for 30 mins.

 3. Preheat the oven to 200C/400F. Line the pastry case with foil and fill with any beans (I used broad beans). Bake blind for about 15 minutes. Then, remove the beans and bake for another 5 minutes, to dry out the base.

 4. For the filling, start by spreading your jam in the base of the tart. Then, melt the butter in a pan, take off from heat, add in the sugar. Add ground almonds, egg and almond extract. Whisk until you have a soft consistency. Add in the tart case, and sprinkle the flaked almonds over. You can reserve some pastry to make a lattice pattern on top.

 5. Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover tart with a sheet of aluminum foil. And that's it! Your tart is ready!
I really hope you enjoyed this post, and have a great week ahead!

 Diana






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