After having leftover pastry from making a pear and almond tart I decided to use some of my raspberry jam to make this traditional Bakewell tart. Both tarts are similar with the same frangipane filling . I like the contrast of the raspberry jam and the glacé icing on top .
125ml castor sugar
5ml vanilla essence
500ml cake flour
pinch of salt
5ml baking powder
Pastry: Cream the butter and sugar together until pale and creamy. Add egg and vanilla and beat well. Sift flour, salt and baking powder and add to egg mixture to form a “stiffish” dough. Wrap in cling wrap and refrigerate for 30 minutes, until ready to use.
Roll out the pastry lightly on a floured surface, and then line a 20cm loose bottomed tart pan. Refrigerate while you prepare the filling.
45-60ml raspberry jam
100g castor sugar
2 eggs, beaten
3ml almond extract 100g ground almonds 30ml flour
Grated rind of 1 lemon
30g flaked almonds
Cream butter and sugar until light and creamy Add eggs one at a time, beating well. Add almond essence. Mix in the ground almonds, flour and lemon rind. Spread the raspberry jam over the base of the pastry in a generous layer. Spread the almond filling smoothly over the jam and sprinkle with the flaked almonds. Bake at 180C for 20-30 minutes or until a toothpick inserted into the filling comes out clean. Remover from the oven and cool slightly. Drizzle with the glace icing. Icing
80ml icing sugar mixed with enough water to make a thick but spreadable icing.