Raspberry Bakewell Tart with Fresh Berries and Feathered Icing
Inspired by techniques from Serious Eats.
A buttery pastry case filled with almond frangipane and fresh raspberries, finished with a delicately feathered pink and white icing.
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Method
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Equipment
- large bowl
- small bowl
- cling film
- rolling pin
- 23 cm fluted tart tin with removable base
- baking paper and baking beans
- stand mixer or hand mixer
- offset palette knife
- rimmed baking tray
- 2 small piping bags or freezer bags
- cocktail stick
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 612 kcal |
| Protein | 8.8 g |
| Carbohydrate | 64.7 g |
| of which sugars | 40.1 g |
| of which free sugars | 38.6 g |
| Fat | 36.9 g |
| of which saturates | 17.6 g |
| Fibre | 3.4 g |
| Salt | 0.08 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Pastry
- 190 g plain flour, plus extra for rolling
- 8 g icing sugar
- 115 g cold unsalted butter, in 1 cm cubes
- 2 large egg yolks
- 1 tbsp iced water, plus more if needed
Frangipane
- 135 g unsalted butter, at room temperature
- 135 g sugar
- 2 large eggs, at room temperature
- 135 g ground almonds
Filling
- 100 g seedless raspberry jam
- 100 g fresh raspberries, plus a few to serve
Icing
- 120 g icing sugar
- 4 tsp water
- 3 raspberries, crushed and sieved for juice
- 1
Pastry. Rub 190 g flour, 8 g icing sugar and 115 g cold butter to fine crumbs, add 2 egg yolks and 1 tbsp iced water, bring together, then chill 30 min.
- 2
Blind Bake. Line a 23 cm tart tin with the pastry, chill 15 min, then bake at 190 °C with paper and beans for 15-20 min before baking uncovered 8-10 min more.
- 3
Frangipane. Beat 135 g butter and 135 g sugar until pale and fluffy, beat in 2 eggs one at a time, then fold in 135 g ground almonds.
- 4
Fill. Spread 100 g raspberry jam over the pastry base, scatter 100 g raspberries over, then cover with the frangipane.
- 5
Bake. Bake until golden and a skewer comes out clean, 40-45 min, then cool completely.
- 6
Ice. Mix 120 g icing sugar with 4 tsp water to a thick icing, tint 2 tbsp of it pink with raspberry juice.
- 7
Decorate. Spread the white icing over the tart, pipe pink lines across and drag a cocktail stick through to feather, then leave to set 30 min.
Storage
Keeps in an airtight container at room temperature for a couple of days, or chilled for longer; bring back to room temperature before serving.
