Name: Crushed raspberry Bakewell tart with lemon drizzle icing
Cook time: 30 min
Total time: 30 min
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

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!

Makes 26 centimetre

Cook

30M

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

1.Preheat 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.

2.Spread the raspberry jam evenly over the base of the pastry. Lightly crush the raspberries with a fork and scatter over the raspberry jam.

3.Beat 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.

4.Gently 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.