This tart is a modern version of the always loved Bakewell tart. Pastry encases moist almond sponge studded with raspberries and almonds.
Almond & Raspberry Tart
375g ready-made shortcrust pastry, defrosted if frozen
100g salted butter
100g sugar
1 Large egg, beaten
½ tsp almond essence
25g ground almonds
100g self-rising flour, plus extra for rolling out pastry
3 tbsp milk
100g fresh raspberries
15g flaked almonds
1. Preheat oven to 200ºC. Roll out pastry on a lightly floured surface and use to line a 9½ in French fluted flan tin. Prick base all over with a fork and line inside with baking paper and baking beans (or you can use uncooked rice). Bake for 10 mins, remove lining paper and beans, and bake for further 5 minutes. Remove from oven.
2. Reduce oven temperature to 350ºF. Beat butter and sugar until light and fluffy, then beat in the egg and almond essence. Fold in the ground almonds and flour, then stir in milk to combine.
3. Spread evenly over base of pastry case and arrange raspberries on top. Sprinkle with flaked almonds and bake in preheated oven for 30 minutes or until golden and set. Serve warm or cold, accompanied by fresh cream.
