Raspberry bakewell tart

 Two weeks ago I made the best jammy dodger biscuits I have ever tasted (modest, I know) using raspberry caramel.  What to do with the leftover caramel has occupied my brain probably more than it should so I was pleased when I decided on incorporating it into a raspberry bakewell tart.

I used the caramel in place of the jam layer that sits between pastry and frangipane and it behaved well –not making the pastry soggy and adding such sweet jamminess to the tart that I wonder if I could ever go back to jam. (Note to self: yes you will go back to jam because that only requires unscrewing a jar, whereas the raspberry caramel gave you anxious, tense moments peering into a pan of boiling sugar.  Stop being pretentious.)

I added raspberries to the frangipane to add a hit of freshness and acidity and I think it ended up looking rather splendid (again, note my modesty!)  Perhaps it isn’t the most Easter-looking bake but I really fancied something bakewell themed.

You could serve this at room temperature with cream or warm for dessert with ice cream.  Every time I say about serving dessert warm with ice cream you should picture Mr CC in the background shouting, ‘or custard.  Custard would work.’  He likes custard.  A lot.

Ingredients

For the almond shortcrust pastry:

170g plain flour
60g ground almonds
110g unsalted butter, cold
50g icing sugar
2 egg yolks
2 tablespoons cold water

For the frangipane:

150g unsalted butter, at room temperature
150g caster sugar, plus an extra teaspoon for sprinkling
100g ground almonds
2 eggs
½ teaspoon almond extract
1 teaspoon baking powder
50g plain flour
Handful of flaked almonds for scattering on top

For the raspberry:

6-8 tablespoons raspberry jam or raspberry caramel
200g fresh raspberries

To serve: thick cream; I chose clotted.  If you serve the tart warm then custard or ice cream

Method

Make the pastry: Place the flour and ground almonds in a food processor and briefly pulse until they are combined.

Add the butter, diced into small cubes, and blitz until the mixture resembles bread crumbs. If you don’t have a food processor you can use the rubbing in method.

Add the sugar and blitz briefly.

Add the 2 egg yolks and water and pulse the processor until the dough just starts to come together.

Tip the dough out onto a sheet of clingfilm and bring together into a soft ball.

Flatten the ball into a disc shape (this will make rolling out easier) and wrap in the clingfilm.

Refrigerate for at least 30 minutes.

Preheat the oven to 180°C/fan oven 160°C/350°F/gas mark 4.

Roll the chilled pastry out between two sheets of clingfilm and use to line a 23cm loose bottomed round flan tin. No need to grease the tin as the pastry is buttery enough not to stick. It is very important that your pastry has no holes in it so patch carefully if need be! Don’t trim the pastry yet – leave the excess hanging over the side.

Line the pastry with a sheet of baking paper and weigh down with some baking beans.

Bake the pastry case for 15 minutes, then remove the beans and paper and return to the oven for a further 10 minutes.

Leave the pastry case to cool and, when cool, trim off the excess pastry.  I use a serrated bread knife as I find it doesn’t tear at the pastry and I have more control. (NB. For this tart I left the pastry untrimmed as it gave a nice rustic finish).

Now make the frangipane filling: Place all the ingredients in a large mixing bowl and beat until whippy and combined.

Spoon the raspberry jam or caramel into the bottom of the pastry case - there should be just enough to cover the base; any more than this and the tart will be too sloppy.

Spoon the frangipane onto the raspberry jam/caramel and spread ensuring that it forms a seal with the pastry so no puree will bubble up during cooking.

Arrange the raspberries on top of the frangipane.

Scatter over a handful of flaked almonds, then finally sprinkle over a teaspoon of sugar.

Bake for approximately 45 minutes or until a skewer inserted into the frangipane comes out clean.

Leave to cool, in the tin, on a wire rack – only remove from the tin just before serving.

Serve either warm with ice cream or custard, or at room temperature with cream.

Bask in the glory of the wonderful thing you have made.

Eat.