How To Make James Martin’s Double Raspberry Bakewell Tart
Keep things sweet and simple with our easy tart recipes. There’s a whole world of desserts to explore! And with our scrumptious tart recipes, you’re sure to have a brand new favorite dessert. These delicious pastries filled and topped with fruits are a classic dessert that’s a perfect ender for any heavy and satisfying meal. Whether it’s sweet or savory, our tart recipes are the perfect dessert to serve to your loved ones.
Serves:
Ingredients
- 250g shortcrust pastry
- 200g fresh raspberries
- 150g ground almonds
- 150g unsalted butter, softened
- 150g caster sugar
- 2 medium eggs
- 1 tsp almond extract
- 25g flaked almonds
- Icing sugar, for dusting
Instructions
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Preheat the oven to 180°C/160°C fan/gas mark 4. Roll out the pastry and use it to line a 23cm tart tin. Trim any excess pastry and prick the base with a fork. Chill in the fridge for 15 minutes.
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Spread the raspberries evenly over the pastry base.
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In a bowl, mix together the ground almonds, softened butter, caster sugar, eggs, and almond extract until well combined. Spread this mixture over the raspberries, making sure it covers them completely.
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Sprinkle the flaked almonds over the top of the tart.
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Bake in the preheated oven for 30-35 minutes, until the pastry is golden brown and the almond filling is set.
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Leave the tart to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
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Once cooled, dust with icing sugar and serve.
Nutrition
- Calories : 512kcal
- Total Fat : 37g
- Saturated Fat : 16g
- Cholesterol : 151mg
- Sodium : 24mg
- Total Carbohydrates : 38g
- Dietary Fiber : 8g
- Sugar : 21g
- Protein : 9g
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