Raspberry almond tart
Use your favourite seasonal fruits in this lovely tart from olive reader April Harris
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hr 10 mins
- To make the pastry, whizz the butter, flour, ground almonds and sugar in a food processor until the mixture resembles coarse crumbs. Gradually add the milk, tbsp by tbsp, until the mixture just begins to cling together and you can shape it into a ball. You may not need the whole 3 tbsp of milk.
- Dust your hands with a little flour and press the mixture into a 23cm round tart tin, working the pastry up the sides until you have formed a proper crust (you can roll the pastry out if you want to, but I prefer the rustic look I get from pressing the pastry in).
- Carefully heat the raspberry jam in a microwave or pan until it is an almost pourable consistency. Using a pastry brush, brush the jam over the bottom of the crust, covering it completely.
- Mix together all the remaining filling ingredients except the raspberries until smooth. Put the raspberries into the bottom of the pastry case, then spoon over the filling mixture - the filling might look a bit shallow, but don't worry, it rises.
- Mix the flaked almonds and sugar and sprinkle them over top of the tart. Bake at 180C/fan 160C/gas 4 for about 20 minutes and then turn the oven down to 160C/fan 140C/gas 3 and cook for another 10 to 15 minutes, depending on your oven. The filling should be well set and a pale golden colour. If you need to, cover the tart with baking paper to make sure it does not get too brown.
PER SERVING
503 kcalories, protein 8.8g, carbohydrate 45.5g, fat 32.6 g, saturated fat 13.6g, fibre 2.9g, salt 0.43 g
Recipe from olive magazine, August 2011.
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http://www.bbcgoodfood.com/recipes/1567649/
http://www.bbcgoodfood.com/recipes/1567649/
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Ingredients
PASTRY
- 125g cold butter , cut into small cubes
- 200g plain flour
- 50g ground almonds
- 2 tbsp golden caster sugar
- 2-3 tbsp whole milk
FILLING
- 2-3 tbsp seedless raspberry jam
- 40g butter , melted
- 100g golden caster sugar
- 90g ground almonds plus 10g plain flour (to make 100g)
- 1 egg plus 1 yolk, lightly beaten together
- 3 tbsp crème fraîche
- 1 tbsp Amaretto liqueur
- 1 tsp almond extract
- 200g raspberries , washed and drained
TOPPING
- 2 tbsp toasted flaked almonds
- 1 tbsp golden caster sugar
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hr 10 mins
Ingredients
PASTRY
- 125g cold butter , cut into small cubes
- 200g plain flour
- 50g ground almonds
- 2 tbsp golden caster sugar
- 2-3 tbsp whole milk
FILLING
- 2-3 tbsp seedless raspberry jam
- 40g butter , melted
- 100g golden caster sugar
- 90g ground almonds plus 10g plain flour (to make 100g)
- 1 egg plus 1 yolk, lightly beaten together
- 3 tbsp crème fraîche
- 1 tbsp Amaretto liqueur
- 1 tsp almond extract
- 200g raspberries , washed and drained
TOPPING
- 2 tbsp toasted flaked almonds
- 1 tbsp golden caster sugar
PER SERVING
503 kcalories, protein 8.8g, carbohydrate 45.5g, fat 32.6 g, saturated fat 13.6g, fibre 2.9g, salt 0.43 g
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25 August 2011
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29 August 2011
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01 September 2011
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