You can ring the changes with different jams or conserves in the filling, try sweet strawberry, cherry or apricot for a change.Īs part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.īaking Tesco Finest raspberry conserve into this classic tart makes it even more special. If short on time, you can replace the homemade pastry with ready-rolled shortcrust pastry. A loose-based or springform tin will help you remove the tart when baked. Make sure you have a deep tart tin to fit the thick layer of filling. Add the sugar and bring to the boil over a low heat until the sugar has melted. This makes it a great dessert to prepare ahead the baked tart will keep for 1-2 days in an airtight container. For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a masher. Place a piece of parchment paper onto the pastry and fill it with pie weights or dried beans. The filling will firm up as it cools and is best sliced and served while just warm (allow to cool for 10-15 mins once out of the oven) or once completely cold. Remove the tart pan from the refrigerator and prick the bottom of the pastry with a fork. If the filling still feels very liquid after 40 mins baking, cover the top with foil to stop it from browning and return to the oven for another 5-10 mins or until the filling is just set. The filling should be soft and have a damp crumb texture, more like a set custard than a fluffy sponge. A Bakewell tart is a traditional English dessert consisting of a shortcrust pastry shell layered with jam and frangipane. Tips: Frangipane is a classic dessert filling made with ground almonds which help to keep it moist when baked.
Carefully remove from the tin and dust with icing sugar just before serving, perhaps with cream or custard, if you like. Allow to cool slightly and serve while just warm or cool completely in the tin. Bake for 35–40 mins until the frangipane filling is firm and golden brown on top (see Tips, below).Spread the almond filling evenly on top, then sprinkle over the flaked almonds. Spread the jam over the base of the pastry case.
Beat in the eggs, one at a time, then stir in the ground almonds and almond extract.
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