Crushed raspberry Bakewell tart with lemon drizzle icing
Usually made with shortcrust pastry, Nici Wickes' easy Bakewell tart recipe uses store-bought puff pastry, which means it doesn’t need to be baked blind before filling, so it’s super-simple!
- 30 mins cooking
- Makes 26 centimetre
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Ingredients
Crushed raspberry Bakewell tart
- 1 sheet flaky puff pastry
- 4 tablespoon raspberry jam
- 125 gram punnet fresh raspberries
- 150 gram butter, softened
- 170 gram sugar
- 150 gram ground almonds
- 2 eggs
- 2 heaped tbsp plain flour
- zest from 1 lemon
- almonds, sliced, for sprinkling
Lemon drizzle icing
- 1/2 cup icing sugar
- 1-2 tsp lemon juice
Method
Crushed raspberry Bakewell tart
- 1Preheat oven to 190°C and place a tray in to heat. Line a 12cm x 26cm tart tin (or you can use a round tin) with pastry, rolled out to fit. Press in gently and trim off the excess pastry from around the rim.
- 2Spread the raspberry jam evenly over the base of the pastry. Lightly crush the raspberries with a fork and scatter over the raspberry jam.
- 3Beat the butter and sugar in a bowl until light and fluffy. Add the ground almonds and beat briefly to combine. Beat in the eggs, one at a time. Fold in the flour and lemon zest.
- 4Gently spoon the almond mix over the crushed raspberries. Sprinkle with the sliced almonds and bake on top of the heated tray for 25-30 minutes until the tart is golden and set. Allow to cool slightly before icing with lemon icing.
Lemon drizzle icing
- 5Mix the icing sugar with enough lemon juice to form a thin icing.
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