Monday, 4 July 2011

Raspberry & Almond Bakewell

We have had a serious dose of the "terrible twos" today and I was totally worn out by bedtime.  So I decided we were in need of a well earned treat and made a Raspberry & Almond Bakewell Tart.

Pre-heat the oven to 200 degrees

170g of Plain Flour
75g Butter

Mix the flour and butter together until it looks like breadcrumbs (I did mine in the magimix) then slowly pour in about 2-3 table spoons of cold water and mix until it forms a soft dough.  Roll it out and line a 23cm flan dish, then place in the fridge for 20-30mins

170g Seedless Raspberry Jam
Two handfuls of frozen raspberries
110g Unsalted Butter
110g Caster Sugar
110g Ground Almonds
3 eggs + 1 egg yolk
1tsp Almond Essence

Spread the Jam on the base of the flan dish, carefully place the frozen raspberries on top of the jam.
Melt the butter in a saucepan, whilst you are waiting beat the caster sugar, ground almonds, eggs and almond essence in a bowl.  When the butter has melted pour it in to the mixture and beat it until it is smooth, (I used my Dualit handheld mixer) once its smooth pour it over the raspberries and the raspberry jam and place in the oven for 25mins, then add your blanced almonds and return to the oven for another 5 mins.

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