Raspberry tart with almond pastry

BBC Good Food

Ready in: 70 minutes
Prep Time: 40 minutes
Cook Time: 30 minutes
Servings: 10
Vegetarian

Ingredients

  • 200g plain flour
    Baking
  • 175g ground almonds
    Gluten Free;Health Foods
  • 175g golden caster sugar
    Baking
  • 200g cold butter, diced
    Milk, Eggs, Other Dairy
  • 1 egg yolk
    Milk, Eggs, Other Dairy
  • 200ml tub crème fraîche
    Milk, Eggs, Other Dairy
  • 85g golden caster sugar
    Baking
  • ½ tsp vanilla essence
    Baking
  • juice and zest of ½ lemon
    Produce
  • about 700g raspberries
    Produce
  • 5 tbsp raspberry jam
    Nut butters, Jams, and Honey

Steps

  • 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 25cm tart tin until the pastry comes up above the edges of the tin. Rest in the freezer for at least 20 mins.
  • Heat oven to 190C/fan 170C/gas
  • Line the tart case with baking parchment and baking beans, then place on a baking sheet and bake for 20 mins until the edges are starting to brown.
  • Remove the beans and paper, then continue to cook for 10 mins until biscuity. Leave to cool, trim the edges with a knife, then carefully remove from the tart tin.
  • To make the filling, whisk the crme frache with the sugar, vanilla, lemon juice and zest until thick.
  • Spread over the bottom of the tart case, then meticulously place the raspberries on top in concentric circles. Meanwhile, heat up jam in the microwave or in a pan with 2tbsp water until bubbling. Push the glaze through a sieve into a bowl, then paint it over the raspberries with a pasty brush. Bring the whole tart to the table and serve in slices.

Nutrition

  • Calories: 523.41  cal  (26.17%)
  • Fat: 29.97  g  (46.11%)
  • Saturated Fat: 13.41  g  (83.78%)
  • Carbohydrates: 60.5  g  (20.17%)
  • Sugar: 34.5  g  (38.33%)
  • Cholesterol: 72.93  mg  (24.31%)
  • Sodium: 171.28  mg  (7.45%)
  • Protein: 7.56  g  (15.12%)
  • Manganese: 0.63  mg  (31.49%)
  • Fiber: 7.06  g  (28.24%)
  • Vitamin C: 19.98  mg  (24.22%)
  • Folate: 57.59  µg  (14.4%)
  • Vitamin A: 673.55  IU  (13.47%)
  • Iron: 2.39  mg  (13.3%)
  • Selenium: 9.16  µg  (13.09%)
  • Vitamin B1: 0.19  mg  (12.85%)
  • Calcium: 110.07  mg  (11.01%)
  • Vitamin B2: 0.18  mg  (10.83%)
  • Vitamin B3: 1.66  mg  (8.32%)
  • Vitamin E: 1.23  mg  (8.22%)
  • Phosphorus: 79.79  mg  (7.98%)
  • Vitamin K: 7.29  µg  (6.95%)
  • Magnesium: 25.15  mg  (6.29%)
  • Copper: 0.12  mg  (5.98%)
  • Potassium: 206.2  mg  (5.89%)
  • Vitamin B5: 0.5  mg  (4.99%)
  • Vitamin B6: 0.08  mg  (3.95%)
  • Zinc: 0.58  mg  (3.89%)
  • Vitamin D: 0.48  µg  (3.18%)
  • Vitamin B12: 0.13  µg  (2.09%)

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