James Martin’s double raspberry Bakewell tart

James Martin’s double raspberry Bakewell tart

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Cooking time

Prep: 30 mins Cook: 55 mins

Skill level

Easy

Servings

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

Additional info

  • Freeze without topping
Nutrition info

Nutrition per serving

kcalories
734
protein
10g
carbs
89g
fat
38g
saturates
13g
fibre
3g
sugar
58g
salt
1g

Ingredients

  • 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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Method

  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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Comments

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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! :-)

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