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Recipe by Barney Desmazery

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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 8g, carbohydrate 63g, fat 43 g, saturated fat 22g, fibre 4g, salt 0.36 g

Latest comments and suggestions

• lyn

  20 August 2008

  lyn rated and commented on this recipe

  

  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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• 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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• lyn

  28 August 2008

  lyn commented on this recipe

  Thanks Sally, I'll try your suggestion. Lyn

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Ingredients

FOR THE PASTRY

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

FOR THE FILLING

• 200ml tub crème fraîche
• 85g golden caster sugar
• ½ tsp vanilla essence
• juice and zest of ½ lemon
• about 700g raspberries

FOR THE GLAZE

• 5 tbsp raspberry jam

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Difficulty and servings

Cuts into 10 slices

Preperation and cooking times

Prep 40 mins

Cook 30 mins

plus cooling

Ingredients

FOR THE PASTRY

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

FOR THE FILLING

• 200ml tub crème fraîche
• 85g golden caster sugar
• ½ tsp vanilla essence
• juice and zest of ½ lemon
• about 700g raspberries

FOR THE GLAZE

• 5 tbsp raspberry jam

PER SERVING

659 kcalories, protein 8g, carbohydrate 63g, fat 43 g, saturated fat 22g, fibre 4g, salt 0.36 g

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