James Martin’s double raspberry Bakewell tart

James Martin’s double raspberry Bakewell tart

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Prep: 30 mins Cook: 55 mins

Easy

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: per serving

  • kcal734
  • fat38g
  • saturates13g
  • carbs89g
  • sugars58g
  • fibre3g
  • protein10g
  • salt1g
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Ingredients

  • 500g pack sweet shortcrust pastry
  • a little flour, for dusting

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 100g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g caster sugar
  • zest and juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 large egg
  • ½ tsp almond extract
  • 50g fresh white breadcrumb
  • 100g ground almond
  • 140g raspberry jam

For the topping

  • 250g icing sugar
  • 350g raspberry

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 1 tbsp toasted flaked almond

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.

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Comments (3)

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! :-)

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