Raspberry and Almond Tart
10 people
00h 40
01h 00A classic dessert made easy! This almond tart features a press-in tart crust and topped with fresh raspberries. Perfect for a tea-time treat or an after dinner dessert.
Ingredients and Method
Ingredients
- For the pastry
- 250g white spelt flour
- 90g chilled unsalted butter, cubed
- 50g icing sugar
- 2 large egg yolks
- Pinch of salt
- For the filling
- 200g unsalted butter, softened
- 200g ground almonds
- 200g maple syrup
- 450g raspberries
- 3 large eggs, beaten
- Icing sugar, to dust
Method
- Tip the flour, salt and cubed butter into your mixing bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs. Bring the mixture together with your hands and shape into a ball before wrapping it in clingfilm and chilling in the fridge for an hour or longer.
- Preheat your oven to 180 °C.
- Coarsely grate the pastry into a buttered 24cm quiche dish, then press it down evenly in to the sides and the base to form your tart case. Prick the base with a fork and chill again for 15 minutes before bling baking it. To blind bake, carefully line the case with baking parchment and fill it with baking beans. Bake in the oven for 12 minutes before carefully removing the beans and paper and baking for a further 5 minutes or until the pastry goes golden.
- Turn the oven down to 150°C.
- In a clean mixing bowl, cream the butter until pale and fluffy. Add the ground almonds, eggs and maple syrup and fold all in until combined. Spoon the mixture into the tart case and bake for 40 minutes. Place on a wire rack to cool before covering with raspberries.
- Serve as it is or dust with a little icing sugar or lightly drizzle with some maple syrup.
