Bake at 180C (160C) Fan for about 30 minutes for a large tart or 20 minutes for individual tarts.If using individual tart cases put 4-5 raspberries per tart.
Push the raspberries into the frangipane. Spread some lemon curd onto the base of your pastry so there is a nice thin layer. Add almonds, flour, lemon zest, milk and lemon juice and mix until fully combined. Slowly add the beaten eggs until fully combined. Cream the butter and sugar until light and fluffy. Bake for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to finish off the pastry. Line the pastry case with non-stick baking paper and fill with baking beans. Line the tin with pastry and transfer to the fridge to chill for 30 minutes. Carefully transfer the pastry to a 23cm flan tin. Roll out the dough on a lightly floured work surface to about the thickness of a £1 coin. Working as quickly as you can, use a pastry blender or your hands to rub the butter into the flour until the mixture resembles breadcrumbs. Lightly grease a 12-hole tart mold with a little butter. Wrap the ball of dough in cling film and chill for 15 minutes. Preheat the oven to 350 F / 180 C Gas Mark 4. Add the egg and 2 tablespoons of cold milk and mix until it forms a dough. Sift the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. If using individual tart cases put 4-5 raspberries per tart.Ħ.Bake at 180C (160C) Fan for about 30 minutes for a large tart or 20 minutes for individual tarts. Push the raspberries into the frangipane. Spread some lemon curd onto the base of your pastry so there is a nice thin layer. Add almonds, flour, lemon zest, milk and lemon juice and mix until fully combined.Ĥ. Slowly add the beaten eggs until fully combined.ģ. Cream the butter and sugar until light and fluffy.Ģ. Bake for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to finish off the pastry.ġ. Stir in the flours, whole egg and egg white, and almond extract. Line the pastry case with non-stick baking paper and fill with baking beans. To make the filling: Beat together the butter, sugar, and salt until pale and fluffy. 
The most stunning summer dessert ever raspberry, lemon and frangipane tart. Weve upped the ante to make the crumbliest pastry and fabulous frangipane. Line the tin with pastry and transfer to the fridge to chill for 30 minutes. Serve for dessert or as an afternoon tea, the bakewell tart is a baking classic. Carefully transfer the pastry to a 23cm flan tin. Roll out the dough on a lightly floured work surface to about the thickness of a £1 coin.ĥ. Wrap the ball of dough in cling film and chill for 15 minutes.Ĥ. Add the egg and 2 tablespoons of cold milk and mix until it forms a dough. Sift the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Makes: 1 x 23cm pie base or 6 individual tartsġ. I think I have created my most favourite Bakewell tart ever.
Rather than go for a standard Bakewell, I thought a nice fresh lemon Bakewell would work wonders dotted with some fresh raspberries in the lemon frangipane. I always associate raspberry jam with Bakewell tarts. Lemon Style Bakewell Tart(Pastry (45%), Apricot Jam (4.5%), White Chocolate (1.5%)).The last of the late fruiting raspberries are picked and rather than just make jam with them, I thought I would get some fresh raspberries into a bake before the season was totally over.
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