Bake well tart
This is a classic British tart made with frangipan, an almond mixture that bakes in the pastry case to form an almost cake like almond filling. But that is not all under this is a layer of traditionally cherry jam giving this nutty tart a fruity kick. I have swapped this for raspberry jam and have decorated the tart rustically with flaked almonds and a good drizzling of icing as well as plenty of fresh raspberries. Also feel free to use whatever jam you like and experiment with the flavours such as apricot or plum jam.
For the shortcrust pastry:
200g plain flour
100g unsalted butter
3-4 tbsp. cold water
For the filling:
3-4 large tbsp of raspberry jam
For the frangipane:
115g unsalted butter
115g caster sugar
110g ground almonds
1/2 tsp. almond extract
40g self raising flour
For the decoration:
3 tbsp icing sugar
1/2-1 tbsp cold water
100g fresh raspberries
Pre-heat the oven to 180°C/fan 160°C/gas 4.
Begin by making the pastry. In a large bowl, with cold hands, rub the flour and butter together until they form a bread crumb like consistency.
Next mix in the water one spoonful at time ensuring it is completely mixed using your hand in a claw shape and rotating with each addition until a soft dough is formed. Do not knead or over mix as this with cause the pastry to become too elastic and chewy. Wrap the dough in cling film and place in the refrigerator for 30 minutes to rest. The full recipe with photos is just here Short crust pastry.
Meanwhile grease a 20cm flan tin.
Once rested remove the pastry from the fridge and roll out onto a lightly floured surface to approximately 3-5 mm thick. Roll the dough onto the rolling tin and then roll it off onto the flan tin. Gently press the dough onto the edges of the flan tin leaving plenty of overhang.
Place the tin onto a baking tray.
Put the circle of parchment paper in the pastry case and fill with ceramic baking beans or dry rice.
Place in the preheated oven to blind bake for 15 minutes, then remove the parchment paper and baking beans and bake for a further 5 minutes it dry the base.
Whilst the case is baking prepare the filling.
In a small sauce pan melt the butter and sugar together until the sugar is just beginning to dissolve, remove from the heat.
Stir in the rest of the filling ingredients apart from the jam and set aside .
Once the case is baked remove from the oven and allow to cool slightly, then using a large sharp knife trim of the excess pastry.
Once trimmed spread the jam in the base of the case in a thick, even layer.
Next pour over the frangipane and spread on top of the jam and sprinkle over the flaked almonds.
Place back in the oven for a further 30-35 minutes until golden brown.
Meanwhile prepare the icing. Mix the sugar and water together until it reaches a runny, dripping consistency, set aside.
Once the tart is baked remove from the oven and allow to cool until needed.
When ready to serve top with the fresh raspberries and drizzle with the icing.
This is a lovely tart, crisp on the outside, soft on the inside and full of fruity and nutty flavour.