I made a Raspberry Bakewell Tart. Pat gave me some of her home-made raspberry jam, I had some raspberries from the garden, I wanted to make a cake for a friend so a raspberry bakewell tart was made. Well actually I made two – one for us and one for my friend. Recipe is based on one by Hugh Fearnley-Whittingstall River Cottage Fruit (142)
Raspberry Bakewell Tart: ingredients: Base – 100g of butter, 50g sugar, 100g plain flour, pinch of salt; filling – 150 g ground almonds, 50g plain flour, 150g butter, 3 eggs, raspberry jam, quite a few raspberries, flaked almonds.
Cream together the butter and sugar for the base. Sift in the flour, add pinch of salt and combine. Press the dough into the base of a greased flan tin. Bake at 170C for 20 minutes or until golden.
Once the base has cooled spread the raspberry jam over it liberally – I like a lot of jam.
To make the filling, cream together the butter and sugar. Mix together in a separate bowl the ground almonds and flour. Add the eggs one at a time to the creamed butter and sugar mix including a spoonful of almond/flour mix with each egg and beat to combine. Then fold in the rest of the almond/flour mix. Smooth the filling onto the base. Scatter raspberries over the top and press them slightly into the mix. Scatter flaked almonds on top. Bake in an oven at 180C until golden brown say for about 35-40 minutes.
Leave to cool, then cut into slices, share with friends and eat.