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Raspberry tart with almond pastry

Raspberry tart with almond pastry

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(8 ratings)

Prep: 40 mins Cook: 30 mins Plus cooling

More effort

Cuts into 10 slices
This tasty tart is the perfect summer dessert for a crowd

Nutrition and extra info

Nutrition: per serving

  • kcal659
  • fat43g
  • saturates22g
  • carbs63g
  • sugars48g
  • fibre4g
  • protein8g
  • salt0.36g
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Ingredients

For the pastry

  • 200g plain flour
  • 175g ground almonds
  • 175g golden caster sugar
  • 200g cold butter, diced

    Butter

    butt-err

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

  • 1 egg yolk

For the filling

  • 200ml tub crème fraîche
  • 85g golden caster sugar
  • ½ tsp vanilla essence

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • juice and zest of ½ lemon

    Lemon

    le-mon

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

  • about 700g raspberries

    Raspberry

    ras-beh-ree

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

For the glaze

  • 5 tbsp raspberry jam

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.

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Comments, questions and tips

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Comments (10)

lizzyg's picture
4

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.

tourer-dan's picture
3

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.

philinbrighton's picture
4

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.

altman's picture

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

radley50's picture

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

cutielou1962's picture
5

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.

jane-recipes's picture
5

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

lynwarren's picture
3

Thanks Sally, I'll try your suggestion. Lyn

ardagh's picture

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

lynwarren's picture
3

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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