• Step 1
    Roll out the pastry

    Roll out pastry on a lightly floured surface, to about 5mm thick. Roll and turn, adding a little more flour if you need to, until the pastry is about 5cm wider than the base and sides of your tart tin.

  • Step 2
    Unroll the pastry over the tin

    Placing the rolling pin near the top of the pastry, carefully roll the pastry towards you over the rolling pin so you can lift it up. Then very gently unroll the pastry over the tin.



  • Step 3
    Fit into the corners

    Ease the pastry down into the corners of the tin. Then turn the tin with one hand and press the pastry with the other hand, so you push the pastry into the fluted sides as you turn.



  • Step 4
    Trim before baking

    To trim before baking, firmly roll your rolling pin over the top of the tart tin, to trim off the overhanging pastry and neaten the edges. Chill for a minimum of 1 hr or 30 mins in the freezer.



  • Step 5
    Prick the base

    Lightly prick all over the base of the case with a fork to stop the pastry puffing up as it cooks.



  • Step 6
    Add baking parchment to base

    Cut out a circle of baking parchment, 5cm larger than your tin. Scrunch the paper in your hands to make it more malleable, then place the parchment in the tart tin, pressing it down gently to line it.



  • Step 7
    Fill with baking beans

    Fill the lined pastry case with baking beans or uncooked rice, pushing the beans up the sides to stop the sides from collapsing. You are now ready to blind-bake the pastry case.



  • Step 8
    Bake the pastry

    Bake the pastry case following your recipe, until the pastry underneath the paper is beginning to look sandy and cooked enough so that the sides are ‘set’. Carefully remove the beans and paper.



  • Step 9
    Return to the oven

    Return the pastry case to the oven and bake for about 10 mins more, until the pastry is golden and biscuity. Remove from the oven and cool before filling, or use straight away following your recipe.

Roll out the pastry
Unroll the pastry over the tin
Fit into the corners
Trim before baking
Prick the base
Add baking parchment to base
Fill with baking beans
Bake the pastry
Return to the oven

James Martin’s double raspberry Bakewell tart

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(0 ratings)


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Cooking time

Prep: 30 mins Cook: 55 mins

Skill level



Serves 8

Take James Martin's masterclass in making a shortcrust pastry tart case then fill with frangipane and top with fruit

Nutrition and extra info

  • Freeze without topping
Nutrition info

Nutrition per serving

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  • 500g pack sweet shortcrust pastry
  • a little flour, for dusting
  • 100g butter, softened
  • 100g caster sugar
  • zest and juice 1 lemon
  • 2 large eggs
  • ½ tsp almond extract
  • 50g fresh white breadcrumbs
  • 100g ground almonds
  • 140g raspberry jam

For the topping

  • 250g icing sugar
  • 350g raspberries
  • 1 tbsp toasted flaked almond

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Launch step-by-step
  1. Roll out the pastry on a lightly floured work surface. Use the pastry to line a 23cm loose-bottomed tart tin (see step-by-step). Cover with cling film and leave in the fridge to rest for 1 hr.
  2. Heat oven to 190C/170C fan/gas 5. To make the filling, put the butter, sugar and lemon juice in a food processor, then blend until light and fluffy. With the machine running at full speed, add the eggs and almond extract, and whizz until combined to a smooth paste. Fold in the breadcrumbs and ground almonds by hand.
  3. Take the tart case from the fridge, line with baking parchment and baking beans (see step-by-step) and place on a baking tray. Bake for 20 mins until the sides are set and the pastry is sandy (see steps). Carefully remove the beans and the parchment and place tart case back in the oven for 10 mins until the base is biscuity.
  4. Remove from the oven and spread the jam over the base, then top with the almond filling. Return the tart to the oven for a further 25 mins until the almond layer is cooked. Leave to cool in the tin.
  5. Remove the tart from the tin and place on a serving plate. Mix the icing sugar with 4-5 tbsp water to make a thick icing. Flood the top of the tart with the icing, keeping 1 tbsp aside, then arrange the raspberries on top, all pointing upwards. Drizzle with the remaining icing and scatter with flaked almonds. Leave for 10 mins so the icing can set a little, before serving.

Recipe from Good Food magazine, August 2012

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llighton's picture

'Take James Martin's masterclass in making a shortcrust pastry tart case'
Ingredient no 1. Pack of ready made sweet shortcrust pastry. Hmmmm.....

bobz78's picture

Ive made this 4 times and never tried it! Always made it as a gift and always get great feedback. Just made another for our cricket team end of season do tomorrow so i dont suppose ill get a look in then either! Must be nice though and i love making it.

rwalmsley's picture

Gorgeous. But if you don't eat straight away definitely put in the fridge, made the mistake of not and when I took it out for a picnic at the beach the icing hadn't set so we were licking icing off everything! :-)