Raspberry Bakewells recipe

Raspberry jam adds a slightly different twist to these classic Bakewell tarts. A pastry case is spread with raspberry jam and topped with almond sponge for a delicious finish. You could try making the pastry from scratch or use ready to roll pastry for a quick dessert that the whole family can enjoy. Serve with cherries, raspberries and sprinkle with almonds. Watch them disappear in no time.

Ingredients

• 250g ready-made sweet shortcrust pastry or

For the pastry:

• 125g plain flour
• 1tbsp caster sugar
• 75g chilled, cubed butter

For the filling:

• 90g softened butter
• 80g caster sugar
• 2 eggs
• 1tsp almond extract
• 75g ground almonds
• 40g self-raising flour
• 150g raspberry jam

You will also need:

• 20cm round dish

Method

1. For the pastry:
   1. Place all the ingredients into a food processor and blitz it comes together as a dough
   2. Turn out onto a floured surface, bring together and knead into a ball
   3. Wrap in cling film and chill for at least 30 minutes
   4. Preheat oven to 200°C/400°F/Fan 180°C/Gas Mark 6.
   For the pie:
   1. Roll out the pastry between two sheets of baking parchment until it is large enough to line the dish. Remove the top sheet of paper and invert the pastry into the dish
   2. Using a small ball of pastry, press the pastry into the edges of the dish
   3. Trim off the excess around the top of the dish, and prick the base with a fork
   4. Crunch up a piece of baking parchments and line the pastry with it. Chill for a further 20 minutes
   5. Pour baking beads or dried rice into the baking parchments and bake for 10 minutes
   6. Remove from the oven, remove the beads and paper and return to the oven for 5 minutes. Remove from the oven and set aside to cool
   7. Beat together the butter and sugar until light and fluffy
   8. Add an egg at a time, beating between each addition
   9. Add the almond extract and beat until well combined
   10. Fold in the ground almond and flour until just combined
   11. Spread the base of the pastry case with the raspberry jam and cover with the mixture
   12. Reduce the oven temperature to 180°C/350°F/Fan 160°C/Gas Mark 4 and bake for a 35 minutes. Remove from the oven and allow to cool.