Name: Bakewell raspberry tarts
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Ingredients: 1/3 cup raspberry jam; 1/2 cup fresh raspberries; 1/4 cup flaked almonds; icing sugar, to dust; Rich shortcrust pastry; 125 gram cold butter, chopped; 1 cup plain flour; 2 tablespoon chilled water; Frangipane; 75 gram unsalted butter; 1/3 cup caster sugar; 2/3 cup almond meal; 1 egg; 1 tablespoon brandy

Ingredients

1/3 cup raspberry jam

1/2 cup fresh raspberries

1/4 cup flaked almonds

icing sugar, to dust

Rich shortcrust pastry

125 gram cold butter, chopped

1 cup plain flour

2 tablespoon chilled water

Frangipane

75 gram unsalted butter

1/3 cup caster sugar

2/3 cup almond meal

1 egg

1 tablespoon brandy

Method

Bakewell raspberry tarts

1.Preheat oven to hot, 200°C. Grease 4 x 10cm tart cases with removable bases.

2.Make the frangipane. In a food processor, combine butter and sugar. Add almond meal, egg and brandy. Process to form smooth paste.

3.Roll out pastry between 2 sheets baking paper to 3mm thick. Using a 14cm cutter, cut out 4 circles. Ease into pans, trimming edges. Chill 10 minutes. Bake blind with beans 12-15 minutes. Remove paper and beans and bake a further 5-7 minutes until base is golden.

4.Reduce oven to 180°C. Spread 1 tablespoon jam into base of each pastry case. Top evenly with frangipane mixture. Press in raspberries and sprinkle almonds on top.

5.Bake 25-30 minutes, until set and golden. Dust with icing sugar, to serve.

Rich shortcrust pastry

6.In a food processor, combine butter and flour. Process to form crumbs.

7.With motor running, gradually add water, until mixture comes together to form dough. Shape into a disc.

8.Wrap in plastic wrap. Chill 20 minutes.

Ready-rolled frozen shortcrust pastry can be used to save time.
Note

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Ingredients

Method

Bakewell raspberry tarts

Rich shortcrust pastry

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