Deluxe Raspberry Bakewell Tart
Indulge in a luxurious twist on the classic Bakewell Tart, a delightful English pastry bursting with flavors of almond and raspberry. This updated recipe features a rich frangipane made from freshly ground almonds and is sweetened with a generous layer of jam, bringing a perfect balance of sweetness and tang. Whether enjoyed as an afternoon treat with tea or as a satisfying dessert, this tart is sure to impress your family and friends. With a buttery, flaky pastry crust that crumbles beautifully at each bite, it’s a dessert that is both elegant and comforting. Perfect for special occasions or a cozy gathering, this Deluxe Raspberry Bakewell Tart is a must-try for any home baker!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
vanilla bean
1 (split and seeds scraped (optional))
butter
5 tablespoons (softened)
powdered sugar
1/2 cup (sifted)
salt
1 pinch (n/a)
flour
2 cups (all-purpose)
lemon
1/2 (zest only)
egg yolks
2 (lightly beaten)
cold milk or water
2 tablespoons (n/a)
whole blanched almonds
12 ounces (to be ground)
unsalted butter
1 cup (softened)
sugar
1/2 cup (granulated)
eggs
3 (lightly beaten)
good-quality raspberry jam
6 tablespoons (for spreading)
crème fraîche or pouring custard
to serve (optional)
Instructions
1
Prepare the pastry. If using, split the vanilla bean down the length and scrape out the seeds, saving the pod for vanilla sugar.
2
In a large bowl, cream together the butter, powdered sugar, and salt until light and fluffy. Stir in the flour, vanilla seeds, lemon zest, and egg yolks. If you prefer, you can combine these ingredients in a food processor until crumbly.
3
When the mixture resembles coarse breadcrumbs, add the cold milk or water. Bring the mixture together gently to form a dough. Be careful not to overwork it; you want a flaky texture, not a chewy one.
4
Shape the dough into a sausage, wrap it in plastic wrap, and refrigerate for at least 1 hour. Once chilled, roll out the dough and line an 11-inch tart mold, trimming excess dough from the edge. Freeze the lined tart shell for 1 hour.
5
Preheat the oven to 350°F (175°C). Bake the tart shell for about 15 minutes or until lightly golden. Remove from the oven and lower the temperature to 325°F (160°C).
6
To prepare the frangipane, blitz the whole blanched almonds in a food processor until finely ground. In a separate bowl, blend the unsalted butter and sugar until light and creamy.
7
Combine the almond powder with the butter-sugar mix and add the lightly beaten eggs. Fold until smooth and mixed. Chill the frangipane in the fridge for a short while to firm it up.
8
Spread a layer of raspberry jam over the bottom of the tart shell. Pour the chilled frangipane mixture on top and sprinkle some sliced blanched almonds over the surface.
9
Return the tart to the oven and bake for about 40 minutes, or until the almond mixture is set, golden brown on top, and slightly soft in the center.
10
Allow the tart to cool for at least 30 minutes before serving. Enjoy with a dollop of crème fraîche or pouring custard for an irresistible finish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Deluxe Raspberry Bakewell Tart?
It is a luxurious twist on the classic English pastry, featuring a buttery crust, a layer of raspberry jam, and a rich frangipane filling made from freshly ground almonds.
How do I prepare the vanilla bean for the pastry dough?
Split the vanilla bean down its length and scrape out the seeds to add to the dough; you can save the empty pod to make vanilla sugar.
What is the secret to a flaky Bakewell tart crust?
To achieve a flaky texture, bring the dough together gently and be careful not to overwork it, which prevents it from becoming chewy.
How long should I refrigerate the pastry dough?
The dough should be wrapped in plastic and refrigerated for at least 1 hour before rolling it out.
What size tart mold is required for this recipe?
This recipe is designed for an 11-inch tart mold.
Why do I need to freeze the tart shell before baking?
Freezing the lined tart shell for 1 hour helps the pastry maintain its shape and prevents shrinking during the initial baking phase.
What is the initial oven temperature for pre-baking the crust?
The oven should be preheated to 350°F (175°C) for the initial bake of the tart shell.
How long do I pre-bake the tart shell?
Bake the empty shell for about 15 minutes or until it is lightly golden.
Do I change the oven temperature after the initial bake?
Yes, after removing the shell from the oven, lower the temperature to 325°F (160°C) for the remainder of the process.
How do I make the almond frangipane?
Blitz whole blanched almonds in a food processor until fine, then blend them with creamed unsalted butter, sugar, and lightly beaten eggs.
Should the frangipane be chilled before use?
Yes, chilling the frangipane in the fridge for a short while helps it firm up before you spread it into the tart.
How much raspberry jam is used in the tart?
The recipe calls for 6 tablespoons of good-quality raspberry jam.
What is the correct layering order for the tart filling?
Spread the raspberry jam over the bottom of the pre-baked shell first, then pour the chilled frangipane mixture on top.
Are there any toppings added before the final bake?
Yes, sprinkle some sliced blanched almonds over the surface of the frangipane before returning it to the oven.
How long does the filled tart need to bake?
The tart should bake for approximately 40 minutes at 325°F (160°C).
How can I tell when the Bakewell tart is perfectly cooked?
The tart is done when the almond mixture is set, golden brown on top, and still slightly soft in the center.
How long should the tart cool before serving?
Allow the tart to cool for at least 30 minutes to let the filling set properly.
What are the best accompaniments for this dessert?
It is delicious when served with a dollop of crème fraîche or pouring custard.
Can I use a food processor to make the pastry?
Yes, you can combine the butter, sugar, salt, flour, zest, and yolks in a food processor until the mixture becomes crumbly.
What type of flour is recommended for the crust?
The recipe uses 2 cups of all-purpose flour.
Does the recipe use whole eggs or just yolks in the pastry?
The pastry dough specifically requires 2 lightly beaten egg yolks for a richer texture.
What adds the citrus note to the tart?
The zest of half a lemon is incorporated into the pastry dough.
How many eggs are needed for the frangipane filling?
The frangipane filling requires 3 lightly beaten eggs.
What type of almonds should I buy for the frangipane?
You should use whole blanched almonds (about 12 ounces) and grind them yourself for the best flavor.
Can I use water instead of milk in the dough?
Yes, the recipe allows for 2 tablespoons of either cold milk or cold water to bring the dough together.
Is the butter used in the filling salted or unsalted?
The frangipane filling specifically calls for 1 cup of softened unsalted butter.
How many ingredients are in this recipe in total?
There are 14 ingredients required to make this Deluxe Raspberry Bakewell Tart.
What makes this version 'Deluxe'?
The use of freshly ground whole blanched almonds, real vanilla bean seeds, and a high-quality jam layer elevates it above standard versions.
Is this tart suitable for tea time?
Yes, it is specifically described as a perfect afternoon treat to enjoy with tea.
What texture should the butter and sugar be for the filling?
The butter and sugar should be blended together until they are light and creamy.