Bakewell raspberry tarts

Raspberry jam and fresh fruit baked into a perfect little bakewell tart!

  • 25 mins preparation
  • 55 mins cooking
  • Makes 4 Item
  • Print


Bakewell raspberry tarts
  • 1/3 cup raspberry jam
  • 1/2 cup fresh raspberries
  • 1/4 cup flaked almonds
  • icing sugar, to dust
Rich shortcrust pastry
  • 125 gram cold butter, chopped
  • 1 cup plain flour
  • 2 tablespoon chilled water
  • 75 gram unsalted butter
  • 1/3 cup caster sugar
  • 2/3 cup almond meal
  • 1 egg
  • 1 tablespoon brandy


Bakewell raspberry tarts
  • 1
    Preheat oven to hot, 200°C. Grease 4 x 10cm tart cases with removable bases.
  • 2
    Make the frangipane. In a food processor, combine butter and sugar. Add almond meal, egg and brandy. Process to form smooth paste.
  • 3
    Roll out pastry between 2 sheets baking paper to 3mm thick. Using a 14cm cutter, cut out 4 circles. Ease into pans, trimming edges. Chill 10 minutes. Bake blind with beans 12-15 minutes. Remove paper and beans and bake a further 5-7 minutes until base is golden.
  • 4
    Reduce oven to 180°C. Spread 1 tablespoon jam into base of each pastry case. Top evenly with frangipane mixture. Press in raspberries and sprinkle almonds on top.
  • 5
    Bake 25-30 minutes, until set and golden. Dust with icing sugar, to serve.
Rich shortcrust pastry
  • 6
    In a food processor, combine butter and flour. Process to form crumbs.
  • 7
    With motor running, gradually add water, until mixture comes together to form dough. Shape into a disc.
  • 8
    Wrap in plastic wrap. Chill 20 minutes.


Ready-rolled frozen shortcrust pastry can be used to save time.

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