Raspberry Bakewell slice

Raspberry Bakewell slice

  • 1
  • 2
  • 3
  • 4
  • 5
(46 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 45 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 10

Get ahead this weekend and make this indulgent, freezable treat, perfect for pud or with a cup of tea

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
595
protein
9g
carbs
57g
fat
38g
saturates
16g
fibre
2g
sugar
36g
salt
0.76g

Ingredients

  • 375g pack sweet shortcrust pastry
  • 5 tbsp thick seedless raspberry jam
  • 100g frozen raspberries, just thawed
  • 25g flaked almonds
  • 4 tbsp apricot jam

For the sponge

  • 200g butter, very soft, plus a little extra for the tin
  • 200g golden caster sugar
  • 100g ground almonds
  • 100g self-raising flour
  • 1 tsp baking powder
  • ½ tsp almond extract
  • 4 eggs, beaten

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 200C/180C fan/gas 6. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Roll out the pastry to line. Lift into the tin and evenly press right into the corners. Prick with a fork and chill for 20 mins.
  2. Bake the pastry for 8-10 mins until it‘s cooked but not too coloured. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4. Dot the raspberry jam over the pastry (there's no need to spread) and scatter over the raspberries.
  3. For the sponge, put all the ingredients into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon this over the raspberry layer, then smooth evenly. Scatter over the flaked almonds and bake for 35-40 mins until golden and firm. Cool completely in the tin. Will freeze for up to 3 months – overwrap the tin with baking parchment and foil beforehand.
  4. To serve, thaw for 4 hrs at room temperature, then reheat in a low oven. Melt the apricot jam with 1 tbsp water and brush over the top of the sponge just before serving.

Recipe from Good Food magazine, November 2010

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Ralph1708's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Amazing! So very moreish and so easy to make... the hardest bit is lifting the pastry into the tin, but apart from that, simple!
I left it in the oven for slightly longer, for about 60 minutes, as it was still wobbly on top after 40 minutes.
The apricot jam for the top isn't essential either, it is scrummy enough without!
It still tastes as good after it has been frozen.
And it passed the Mother-In-Law test for me too!!

Bennettej's picture

This is a hugely popular favourite, everyone always comes back for seconds. It is really easy- a success every time. If you don't love it that's because you haven't tried it yet!

ecollins's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice recipe and easy to make. I used a swiss roll tin and made my own shortcrust. Results were lovely.

flower1234's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is absolutely delcious, a firm favourite now. I usually add a bit more fruit and jam was extra ooziness, and last time I used frozen winter berries as they didnt have raspberries and was just as good.

shockwavez's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this several times and the trays been cleared within minutes, i've also made small tartlets with this and topped with a drizzle of icing, my family can't get enough of this it has become a family favourite, thanks for this brilliant recipe.

girls121's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Every time I make it still tastes as good!!!great recipie to have

sallychippendale's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is the second time I've made this slice, but the first time using this recipe and it is a success! The other recipe was a complete failure so I was really pleased that this one worked. And very easy too. I will be baking it again and again, since its my dad's favourite and the closest thing we get in Australia is imported Mr Kiplings and I dread to think how long they have been on the shelf.

katycooks's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I found I did need to use baking beans for the pastry element but other than that, everything went smoothly. Having never eaten "fresh" bakewell tart before, this was a revelation. Much nicer texture and richer taste. Nice that it cuts into neat slices too - very useful for transporting portions to work for colleagues to share.

From comments on here, it sounds like you could use a variety of fruits in this - I bet it would be lovely with blueberries.

sparrowfield's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent bakewell tart recipe. Didn't have any raspberries, but it turned out just as well without. Will certainly make it again.

garpau's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this at the weekend and it was delicious. It was easy to make but does take longer to cook than stated. Took some to work and everyone enjoyed it some even wanted the recipe.

karenbristow's picture

Baking the pastry blind didn't work for me. Next time I will add baking beans to keep the sides up. I did the second attempt in 2 x cake tins with baking beans and although I had to bake it for a little longer than the recipe said, it came out well. The proof will be in the eating although my motto is "if it comes out wrong, put custard on it"!

FlourCoveredGirl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Oopsy. Should have said 3/4 of mixture, not 1/3! Sorry.

FlourCoveredGirl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent Bakewell Tart recipe.
I made this using 1/3rd of the mixture, in a 20cm fluted flan ring, with (a very thin layer of) homemade sweet shortcrust pastry (easy peasy in a food processor, and a third of the price), and some homemade (Mum's rather 'rustic') Apple and Blackberry jam.
I cooked it for 40 mins, and it was perfect (which given the reduced size reflects well on other reviews stating the need for longer baking times).
This is a very good, but light, almond sponge, with lots of flavour (I did put a few drops more almond essence than suggested), and just the right texture.
I can see how the addition of fruit would enhance this, making it a more showy cake/dessert.
This is the perfect tart to accompany a cup of tea. Yum.

louisevwynn's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This went down really well at a family gathering. First time I'd tried it so was chuffed. Would recommend!

elizabethjrogers's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe passed the ultimate Mother-in-Law test!
Not only was i showered with compliments for my baking ability (which in real life is non-existent :)), she and my Father-in-Law asked if I could make it again!
This recipe is: super easy, supper yummy and seemingly magic!
Definitely give it a try, it will not disappoint!

devaodoherty's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was DELICIOUS! Very simple and very tasty. Definitely one for the "to-be-made-again list".

lyraverde's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was wonderful, went down a storm at work and at home. My local supermarket didn't sell sweet shortcrust so I made me own which was a bit of a disaster! But even after pressing down my bits of pastry into the tin it turned out really well. Gave it the full 40 mins in the oven and it cooked fine. Yum yum yum - don't forget the apricot glaze it makes it all moist and sticky :)

353441's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy to make but needs more than 1tsp of essence! Went down well at School Coffee Morning and at home too!

ukcmf2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Beautiful - came out much better than I'd ever hoped for.

pamban's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this with my home made plum jam and it was brilliant - really simple to make, lovely with real custard and the rest we sliced and ate with a cup of tea!! Yummy!

Pages

Questions

Tips