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Monday, 22 June 2015

Raspberry Almond Tart




Remember our berry-picking outing last weekend?
We managed to collect 2 punnets of raspberries between the 3 of us...
not exactly a quantity to be screaming with pride about, 
certainly not if you're aiming for a career as a fruit-picker

What's left of them, I decided to turn into a less-healthy, calorie-laden dessert

Here's my take on the famous Bakewell Tart


Raspberry Almond Tart

For the pastry:
200g self-raising flour
175g ground almond
100g sugar
200g butter
1 large egg yolk

Make the pastry by tipping all the ingredients, except the yolk, 
into a food processor and pulsing to the texture of breadcrumbs. 
Add the yolk, then pulse until it all comes together to form a soft pastry. 
The pastry will be too soft to roll out, so press it evenly into a loose-based tart tin until the pastry comes up above the edges of the tin. 
Rest in the freezer for at least 20 minutes.
Heat oven to 190C. 
Line the tart case with baking parchment and baking beans, then place on a baking sheet and bake for 20 minutes until the edges are starting to brown. 
Remove the beans and paper, then continue to cook for 10 minutes until biscuity. 
Leave aside to cool at room temperature.




For raspberry compote:
250g raspberries
200g sugar
1 tbsp lemon juice

Place berries and sugar in a saucepan. 
Bring to a full boil over high heat. 
Boil hard for 3 minute, stirring constantly.
Add lemon juice to the boiling mixture and remove from heat.
Set aside to cool.



For the frangipane:
60g butter
40g sugar
1 large egg
grated lemon zest from 1 lemon
3 tbsp flour
115g ground almond
1/4 tsp baking powder

Cream together the butter and sugar until fluffy, 
then beat in the egg. 
Fold in the dry ingredients and zest and a pinch of salt.


To assemble:
Spread the pastry base generously and evenly with raspberry compote. 
Arrange 200g fresh raspberries on top of the compote.
Spread the frangipane mixture over the fruit and compote layer.
 Bake in 170C oven for about 40 minutes until browned and thoroughly cooked.





2 comments:

  1. sedapnya Muna teringin lah klaau dpt rasberry fresh aduhhh mmg terangkat ni

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    1. Salam Ramadhan Mubarak Kak Noor sekeluarga
      Jom kita pi raspberry picking bila-bila kak Noor mai jalan sini nanti :)
      xoxo

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