Bakewell Tart with fresh raspberries (Nigella Lawson)
Result in the pastry with 175g flour, 30g ground almonds, 65g icing sugar, 130g butter and something egg yolk. Wrap it in greaseproof paper and set it in to the fridge to relax for 15 or twenty minutes.
Unveil the pastry and employ it to line an in-depth 26cm quiche dish, prick it and restore it within the fridge when you result in the filling.
Filling: 300-350g raspberries
3 tablespoons raspberry jam (optional)
125g ground almonds
125g butter, melted
125g caster sugar
15g flaked almonds approximately
Beat the sugar and also the eggs together, add some melted butter. Stir in the earth almonds.
Spread the jam on the bottom of the pastry situation after which cover using the raspberries. Pour the mix over might then scatter around the flaked almonds.
Bake inside a preheated oven (gas 6/200C) for 35 to forty-five minutes before the tart looks “golden and inflamed” as Nigella puts it.
Serve with increased raspberries and cream or crème fraîche.