Name: Lighter bakewell tart
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Cuts into 8 slices
Cuisine: British
Ingredients: 200g shop-bought shortcrust pastry; flour for dusting; 100g fresh raspberries; 1 tbsp raspberry conserve or jam; 1 tbsp flaked almonds; 1 heaped tbsp icing sugar; 50g ground almonds; 50g polenta; 50g golden caster sugar plus 2 tsp; ½ tsp baking powder; 2 medium eggs; 100g natural yogurt; scant ½ tsp almond extract (see tip below); 2 tbsp rapeseed oil

Home
Recipes
Lighter bakewell tart

Lighter bakewell tart

Angela Nilsen

Save recipe

Cuts into 8 slices

Easy

Prep: 25 mins

Cook: 50 mins

A star rating of 4.5 out of 5.7 ratingsRate

loading...

Angela Nilsen slashes the fat and sugar content of this teatime classic with fresh raspberries and an iced topping

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Lighter scotch eggs

A star rating of 5 out of 5.5 ratings

Healthier risotto primavera

A star rating of 4.5 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

200g shop-bought shortcrust pastry
flour

for dusting
100g fresh raspberries
1 tbsp raspberry conserve or jam
1 tbsp flaked almonds
1 heaped tbsp icing sugar

For the filling

50g ground almonds
50g polenta
50g golden caster sugar

plus 2 tsp
½ tsp baking powder
2 medium eggs
100g natural yogurt
scant ½ tsp almond extract

(see tip below)
2 tbsp rapeseed oil

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per slice

kcal280
fat16.2g
saturates3.9g
carbs27.2g
sugars12.8g
fibre1.1g
protein5.9g
salt0.4g

low

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Thinly roll out the pastry on a lightly floured surface. Line a 20cm round x 4cm deep fluted flan tin with the pastry, easing it into the tin and the flutes carefully so you don’t stretch it. Roll a rolling pin over the top of the tin to trim off any excess pastry. Prick the base lightly with a fork. Put the tin on a baking sheet.
step 2

Line the pastry with foil and baking beans, and bake for 12 mins until the pastry is set. Meanwhile, to make the filling, heat a small, dry non-stick pan, tip in the ground almonds and gently heat, stirring often, for 2-3 mins to lightly brown. Transfer to a medium-sized mixing bowl to cool. Remove the foil and beans from the pastry case and bake for 5 mins more until pale golden. Remove and reduce the oven to 180C/160C fan/gas 4.
step 3

Using a fork, roughly mash the raspberries in a small bowl with the jam, so they are still in small pieces and not completely mashed. Evenly spread the raspberry mixture over the pastry base. Put the polenta, sugar and baking powder in the mixing bowl with the almonds and stir to combine. Make a well in the centre. Beat the eggs in a bowl, then beat in the yogurt and almond extract. Tip this mixture, along with the oil, into the dry ingredients, and briefly and gently stir together with a large metal spoon so everything is just combined – don’t overmix.
step 4

Pour the almond filling over the raspberry mixture and scatter the flaked almonds over the top. Bake for 30 mins or until the top is risen and pale golden. Cool slightly, then remove from the tin.
step 5

Mix the icing sugar with a few drops of cold water to make a thick-ish icing, then use a teaspoon to drizzle it over the cooled tart. The tart is even softer when eaten the next day. Will keep in an airtight container for up to three days.

RECIPE TIPS

WHAT IF I...

Used 200g homemade pastry made with butter? The fat remains virtually the same as my healthy version, but the saturated fat rises to 5.7g per slice. Used 85g butter in the filling instead of yogurt and rapeseed oil? The fat would increase to 21.8g (9g sat fat) per slice.

FLAVOURING TIP

It’s worth using almond extract, as it has a genuine almond flavour, whereas almond essence is a cheaper version and quite unlike the real thing.

HOW WE MADE IT HEALTHIER

To reduce the saturated fat, I used shop-bought pastry made with vegetable oil, which was pliable and easier to roll out thinly, so used less; We reduced the total fat further by using polenta to replace some of the ground almonds, then enhanced the flavour with almond extract; We swapped butter for yogurt and rapeseed oil, which reduced more fat, especially saturated fat. We also used less egg, choosing medium instead of large.

Recipe from Good Food magazine, May 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.7 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now