
Raspberry Bakewell Tart
Courtesy of Great British Chefs, this recipe is a tasty twist on the Bakewell Tart with raspberries on a Jus-Rol shortcrust base. Find out more here.
Quick Stats
Easy
8 Servings
25 minutes bake time
Raspberry Bakewell Tart
Courtesy of Great British Chefs, this recipe is a tasty twist on the Bakewell Tart with raspberries on a Jus-Rol shortcrust base. Find out more here.
Ingredients
- 1 packet Jus-Rol Puff Pastry
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3 ripe peaches, stoned and sliced
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2 punnets raspberries
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300 ml Double cream
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2 Eggs
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50 g Caster sugar
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grated zest of 1 lemon and 1 lime
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1 orange, grated zest and juice
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8 g of gelatine leaves, softened in cold water
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50 g chopped hazelnuts
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50 g White chocolate
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Icing sugar for dusting
Equipment required
- Saucepan
- Baking tray
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat the oven to 180°C/gas mark 4
- Roll the pastry out thinly on a lightly floured surface to roughly make a 45cm circle. Use the pastry to line 30cm tart ring, ensuring that there is quite an overhang of pastry around the edges
- Cover the pastry with baking parchment and fill with baking beans or dried rice, then bake the case for 15 minutes, then remove the beans and parchment and bake for another 10 minutes until golden brown. Leave to cool, then trim off any excess pastry with a sharp knife
- For the filling, cream together the butter and sugar in a mixing bowl until light and fluffy. Beat in one egg at a time, sprinkling in a little of the ground almonds with each egg to help stop the mixture from curdling
- Add the grated lemon zest and fold in the remaining ground almonds and plain flour until combined, then spoon the mixture evenly into the tart case, making sure it is spread evenly
- Bake for 10 minutes, until the mixture is firm to the touch and a light golden colour, then remove from the oven and keep warm (if not serving immediately
- Warm through the apricot jam in a small pan to create a glaze consistency, you may need to add a little water if too thick. Place the raspberries neatly over the top of the tart in circles (with the point facing up) and lightly brush over the apricot jam to glaze
- Serve warm with custard or ice cream.