Raspberry tart with almond pastry

Raspberry tart with almond pastry

This tasty tart is the perfect summer dessert for a crowd

Difficulty and servings

Moderately easy

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 30 mins

plus cooling

Method

  1. Make the pastry by tipping all the ingredients, except the yolk, into a food processor and pulsing to the texture of breadcrumbs. Add the yolk, then pulse until it all comes together to form a soft pastry. The pastry will be too soft to roll out, so press it evenly into a loose-based 25cm tart tin until the pastry comes up above the edges of the tin. Rest in the freezer for at least 20 mins.
  2. Heat oven to 190C/fan 170C/gas 5. Line the tart case with baking parchment and baking beans, then place on a baking sheet and bake for 20 mins until the edges are starting to brown. Remove the beans and paper, then continue to cook for 10 mins until biscuity. Leave to cool, trim the edges with a knife, then carefully remove from the tart tin.
  3. To make the filling, whisk the crème fraîche with the sugar, vanilla, lemon juice and zest until thick. Spread over the bottom of the tart case, then meticulously place the raspberries on top in concentric circles. Meanwhile, heat up jam in the microwave or in a pan with 2tbsp water until bubbling. Push the glaze through a sieve into a bowl, then paint it over the raspberries with a pasty brush. Bring the whole tart to the table and serve in slices.

PER SERVING

659 kcalories, protein 8.0g, carbohydrate 63.0g, fat 43.0 g, saturated fat 22.0g, fibre 4.0g, sugar 48.0g, salt 0.36 g

Recipe from Good Food magazine, August 2008.

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Latest comments and suggestions

  • Binder photo lyn

    20 August 2008

    lyn rated and commented on this recipe

    3 stars

    It tasted wonderful but looked a mess! I followed the recipe very carefully but although I whisked the filling for ages but it just would not thicken, so the rasberries ended up sinking into the filling! A friend said hers went the same way. Any suggestions as to what could have gone wrong?

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  • Binder photo Sally Ardagh

    27 August 2008

    Sally Ardagh commented on this recipe

    Lyn - forget trying to thicken creme fraiche ! a simple creme patissiere under the raspberries is to easy to make and would be much more authentic and successful. 3oz (75g) caster sugar 2 eggs 2oz(50g) flour 1/4 pint (450ml) milk 1/2 teaspoon vanilla extract heat the milk. Whisk the eggs and sugar until blended (a hand whisk does this perfectly adequately) Add the flour. Pour over the boiled milk slowly, whisking all the time. Return the whole lot to the heat and heat very gently to avoid "catching". The custard will thicken and should just cook enough to not be "floury". Add the vanilla and allow the cool for a while before spreading on the base of your tart. So simple yet gorgeous! Have a go next time and see how it works. Sally

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  • Binder photo lyn

    28 August 2008

    lyn commented on this recipe

    Thanks Sally, I'll try your suggestion. Lyn

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  • Binder photo Jane's Recipes

    03 January 2009

    Jane's Recipes rated and commented on this recipe

    5 stars

    Fabulous. I left mine in the fridge for a couple of hours before adding the raspberries and they didn't sink. Lovely pastry too!

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  • Binder photo cutielou

    04 June 2009

    cutielou rated and commented on this recipe

    5 stars

    I thought this was fab. I used a filling of marscapone cheese, whipped double cream and small pot of readymade custard and the castor sugar, lemon juice and vanilla essence. Made a much thicker filling. Top comments and empty plates all round.

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  • Binder photo radley

    06 August 2009

    radley commented on this recipe

    cutielou, could you please give the quantities for the different filling that you made

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  • Binder photo Jody

    06 August 2009

    Jody commented on this recipe

    Only just picked up the recipe, have not made it yet but will try it soon.

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  • Binder photo Philippa

    04 April 2010

    Philippa rated and commented on this recipe

    4 stars

    I used the pastry for a chocolate tart i was making and it's absolutly lovely! crumbly, sweet, moist and a great flavour from the almonds. It beats shortcrust pastry hands down. I did however find that this recipe makes far to much to line a 25cm tin. I could have done 2/3 of this and had enough.

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  • Binder photo bakerDan

    28 August 2010

    bakerDan rated and commented on this recipe

    3 stars

    Followed the recipe exactly and used half fat creme fraiche. All worked very well. The pastry was very thick and crumbly and had a slightly chewy texture my guests commented on as being superb. The raspberries didn't sink, although the glaze could have been boiled a bit longer to make thicker. Made a couple of hours before dinner and I was worried the pastry would be soggy, so I painted melted white chocolate on it before adding the creme fraiche. It was fine and may well have been without the chocolate. The tart was very sweet so might be lovely without the glaze.

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  • Binder photo Lizzy Dripping

    17 October 2011

    Lizzy Dripping rated and commented on this recipe

    4 stars

    Pastry is lovely but the filling is a bit soft. Chilled well before decorating with the raspberries and did not bother with the jam as it's quite sweet enough. Looked lovely and tasted great but the filling started to slide once sliced. I'd use this recipe again but add a setting agent such as gelatine to the filling.

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Difficulty and servings

Moderately easy

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 30 mins

plus cooling

The perfect summer dessert for a crowd

Ingredients

FOR THE PASTRY

  • 200.0g plain flour
  • 175.0g ground almonds
  • 175.0g golden caster sugar
  • 200.0g cold butter , diced
  • 1 egg yolk

FOR THE FILLING

FOR THE GLAZE

  • 5.0 tbsp raspberry jam
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PER SERVING

659 kcalories, protein 8.0g, carbohydrate 63.0g, fat 43.0 g, saturated fat 22.0g, fibre 4.0g, sugar 48.0g, salt 0.36 g

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