Raspberry tart
It's not a Bakewell tart per se, but it does come near. I think I prefer this - so much in love with almonds!
Make 200 g sweet shortcrust pastry with:
200 g plain flour
100 g chopped cold butter
1 egg
little cold water
30 – 50 g sugar
For the filling:
Fruit base
350 g raspberries
Dessert spoon icing sugar and warm gently in a pan under a low heat.
Topping
Roll out the short crust pastry into a 25 cm loose bottomed flan tin and freeze for 30 minutes.
Cream together 120 g sugar 150 g soft butter and a tsp almond essence.
Sieve in 180 g Self Raising flour and
140 g ground almonds.
Beat in 2 large eggs.
Put the raspberries over the base then the frangipane topping.
Bake at 180C 350 F Gas 4 for 30 to 40 minutes
Sprinkle with icing sugar.
Serve with ice cream or cream or nothing at all!
6