Name: James Martin’s double raspberry bakewell tart
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8
Cuisine: English
Ingredients: 500g pack sweet shortcrust pastry or make your own (see 'goes well with' for recipe); flour for dusting; 100g butter softened; 100g caster sugar; 1 lemon zested and juiced; 2 large eggs; ½ tsp almond extract; 50g fresh white breadcrumbs; 100g ground almonds; 140g raspberry jam; 250g icing sugar; 350g raspberry; 1 tbsp toasted flaked almonds

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James Martin’s double raspberry bakewell tart

James Martin’s double raspberry bakewell tart

James Martin

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Serves 8

Easy

Prep: 30 mins

Cook: 55 mins

A star rating of 4.6 out of 5.12 ratingsRate

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Follow our step-by-step for prepping your tart case then fill with frangipane and top with fruit for a classic bake everyone will love

Freezable (Freeze without topping)

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Ingredients

Nutrition

Units:

MetricUS

500g pack sweet shortcrust pastry

or make your own (see 'goes well with' for recipe)
flour

for dusting
100g butter

softened
100g caster sugar
1 lemon

zested and juiced
2 large eggs
½ tsp almond extract
50g fresh white breadcrumbs
100g ground almonds
140g raspberry jam

For the topping

250g icing sugar
350g raspberry
1 tbsp toasted flaked almonds

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Nutrition: per serving

kcal734
fat38g
saturates13g
carbs89g
sugars58g
fibre3g
protein10g
salt1g

low

Method

step 1

Roll out the pastry on a lightly floured work surface. Use the pastry to line a 23cm loose-bottomed tart tin (see step-by-step). Cover with cling film and leave in the fridge to rest for 1 hr.
step 2

Heat the oven to 190C/170C fan/gas 5. To make the filling, put the butter, sugar and lemon juice in a food processor, then blend until light and fluffy. With the machine running at full speed, add the eggs and almond extract, and whizz until combined to a smooth paste. Fold in the breadcrumbs and ground almonds by hand.
step 3

Take the tart case from the fridge, line with baking parchment and baking beans and place on a baking tray. Bake for 20 mins until the sides are set and the pastry is sandy. Carefully remove the beans and the parchment and place tart case back in the oven for 10 mins until the base is biscuity.
step 4

Remove from the oven and spread the jam over the base, then top with the almond filling. Return the tart to the oven for a further 25 mins until the almond layer is cooked. Leave to cool in the tin.
step 5

Remove the tart from the tin and place on a serving plate. Mix the icing sugar with 4-5 tbsp water to make a thick icing. Flood the top of the tart with the icing, keeping 1 tbsp aside, then arrange the raspberries on top, all pointing upwards. Drizzle with the remaining icing and scatter with flaked almonds. Leave for 10 mins so the icing can set a little, before serving.

Recipe from Good Food magazine, August 2012

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A star rating of 4.6 out of 5.12 ratings

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