Lighter Bakewell tart

Lighter Bakewell tart

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(1 ratings)

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Cooking time

Prep: 25 mins Cook: 50 mins

Skill level

Easy

Servings

Cuts into 8 slices

Angela Nilsen slashes the fat and sugar content of this tea time classic shortcrust pie with fresh raspberries and iced topping

Nutrition and extra info

Nutrition info

Nutrition per slice

kcalories
280
protein
5.9g
carbs
27.2g
fat
16.2g
saturates
3.9g
fibre
1.1g
sugar
12.8g
salt
0.4g

Ingredients

  • 200g shop-bought shortcrust pastry (we used Jus-Rol)
  • flour, for dusting
  • 100g fresh raspberries
  • 1 tbsp raspberry conserve or jam
  • 1 tbsp flaked almond
  • 1 heaped tbsp icing sugar

For the filling

  • 50g ground almonds
  • 50g polenta (cornmeal)
  • 50g golden caster sugar, plus 2 tsp
  • ½ tsp baking powder
  • 2 medium eggs
  • 100g natural yogurt
  • scant ½ tsp almond extract (see tip below)
  • 2 tbsp rapeseed oil

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Method

  1. Heat oven to 200C/180C fan/gas 6. Thinly roll out the pastry on a lightly floured surface. Line a 20cm round x 4cm deep fluted flan tin with the pastry, easing it into the tin and the flutes carefully so you don’t stretch it. Roll a rolling pin over the top of the tin to trim off any excess pastry. Prick the base lightly with a fork. Put the tin on a baking sheet.
  2. Line the pastry with foil and baking beans, and bake for 12 mins until the pastry is set. Meanwhile, to make the filling, heat a small, dry non-stick pan, tip in the ground almonds and gently heat, stirring often, for 2-3 mins to lightly brown. Transfer to a medium-sized mixing bowl to cool. Remove the foil and beans from the pastry case and bake for 5 mins more until pale golden. Remove and reduce oven to 180C/160C fan/gas 4.
  3. Using a fork, roughly mash the raspberries in a small bowl with the jam, so they are still in small pieces and not completely mashed. Evenly spread the raspberry mixture over the pastry base. Put the polenta, sugar and baking powder in the mixing bowl with the almonds and stir to combine. Make a well in the centre. Beat the eggs in a bowl, then beat in the yogurt and almond extract. Tip this mixture, along with the oil, into the dry ingredients, and briefly and gently stir together with a large metal spoon so everything is just combined – don’t overmix.
  4. Pour the almond filling over the raspberry mixture and scatter the flaked almonds over the top. Bake for 30 mins or until the top is risen and pale golden. Cool slightly, then remove from the tin.
  5. Mix the icing sugar with a few drops of cold water to make a thick-ish icing, then use a teaspoon to drizzle it over the cooled tart. The tart is even softer when eaten the next day. Will keep in an airtight container for up to 3 days.

Recipe from Good Food magazine, May 2013

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Comments

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browan713's picture
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lovely. very simple but i thought it probably needed more raspberries to give it more of a bite. I used cherry jam instead which worked well.

Punky's picture

it was very nice but a bit stodgy

Punky's picture

very nice but a bit stodgy.

wildmiffy's picture

This was fantastic - looked really impressive! I made my own pastry too

u05laual0's picture

Does anybody know if this recipe could be done without the pastry to make it even lower fat? If possible would I be better to combine the raspberries into the mixture?

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