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James Martin's double raspberry bakewell tart

Ingredients

  1. Step 1 500g pack sweet shortcrust pastry, or make your own (see 'goes well with' for recipe)
  2. Step 2 flour, for dusting
  3. Step 3 100g butter, softened
  4. Step 4 100g caster sugar
  5. Step 5 1 lemon, zested and juiced
  6. Step 6 2 large eggs
  7. Step 7 ½ tsp almond extract
  8. Step 8 50g fresh white breadcrumbs
  9. Step 9 100g ground almonds
  10. Step 10 140g raspberry jam
  11. Step 11 250g icing sugar
  12. Step 12 350g raspberry
  13. Step 13 1 tbsp toasted flaked almonds
James Martin's double raspberry bakewell tart
Calories: 734 Carbohydrate: 89 g Protein: 10 g Fat: 38 g
Cook time: 85 minutes Prep time: 30 minutes Total time: 115 minutes Servings: 8

TAGS

Afternoon tea Dessert English almond Bbc1 Frangipane Fruit pie How to make a tart case Indulgent James Martin Make Ahead Masterclass Open pie Saturday Kitchen Skill Tart case

Directions

  1. Step 1 Roll out the pastry on a lightly floured work surface. Use the pastry to line a 23cm loose-bottomed tart tin (see step-by-step). Cover with cling film and leave in the fridge to rest for 1 hr.
  2. Step 2 Heat the oven to 190C/170C fan/gas 5. To make the filling, put the butter, sugar and lemon juice in a food processor, then blend until light and fluffy. With the machine running at full speed, add the eggs and almond extract, and whizz until combined to a smooth paste. Fold in the breadcrumbs and ground almonds by hand.
  3. Step 3 Take the tart case from the fridge, line with baking parchment and baking beans and place on a baking tray. Bake for 20 mins until the sides are set and the pastry is sandy. Carefully remove the beans and the parchment and place tart case back in the oven for 10 mins until the base is biscuity.
  4. Step 4 Remove from the oven and spread the jam over the base, then top with the almond filling. Return the tart to the oven for a further 25 mins until the almond layer is cooked. Leave to cool in the tin.
  5. Step 5 Remove the tart from the tin and place on a serving plate. Mix the icing sugar with 4-5 tbsp water to make a thick icing. Flood the top of the tart with the icing, keeping 1 tbsp aside, then arrange the raspberries on top, all pointing upwards. Drizzle with the remaining icing and scatter with flaked almonds. Leave for 10 mins so the icing can set a little, before serving.