JUNE Recipe - Daniel’s Raspberry Bakewell Tart

This recipe is like summer on a plate with one of my favourite ingredients - Raspberries. We grow ours on ‘Our Farm’ in partnership with the Tacons at Rollesby and the spring sunshine helps to ensure a really good flavour.  

Pastry

320g Flour- Sieved

180g Salted Butter- Room Temperature

25g Sugar

1 Egg Yolk

½ Vanilla Pod

Rub flour, sugar and butter together until breadcrumb consistency. Add the vanilla and egg yolk and bring together to form a dough. Wrap in clingfilm and refrigerate for at least 45 minutes.  Roll pastry to 3mm thickness and line a 9 inch greased flan ring. Chill for 15 minutes.

Filling

250g Sugar

50g Flour

5 Eggs

250g Ground Almonds

250g Softened Unsalted Butter

180g Punnet Fresh Raspberries

Flaked Almonds for sprinkling

6 tbsp Raspberry Conserve/ Jam

Spread the raspberry conserve on the pastry case base, leaving a centimetre gap around the edge. In a bowl beat together the butter and sugar. Fold in the flour and ground almonds and mix in the eggs to give a smooth consistency.  Pour the frangipane filling into the pastry case. Stud the Bakewell with raspberries and sprinkle with flaked almonds. Bake at 180°c for 40 minutes until golden brown. Trim the edges of the tart with a sharp knife for presentation.

Enjoy at room temperature!