Taking a classic Bakewell tart to another level with a lemon icing, toasted sliced almonds, and freeze dried raspberry pieces. This melt in your mouth rasptart is perfect for breakfast, brunch, lunch or dinner.
Perfectly ripe fresh red raspberries are plump, juicy, vibrantly colored, with a sweetly tart flavor. Available year-round, red raspberries have a peak season between June and September. When purchasing berries from a refrigerated display, choose specimens that are blemish free and dry. Keep them dry and give raspberries a gentle rinse when ready to use.
I buy raspberries when I have a dessert I’m making within the next day or two, as fresh berries are best used immediately. Raspberries can be turned into a variety of useful ingredients for using throughout the dessert world. Raspberry jam, preserves, butter, curd, puree, and sauce to name a few. Most of these take but a few minutes of time to prepare, and stored properly can last weeks in the refrigerator or months in the freezer.
This raspberry Bakewell tart has a classic sweet pastry dough that is carefully pressed into a tart pan and prebaked to firm the crust. The cooled crust is topped with raspberry puree, jam or jelly. Frangipane, or almond cream, a velvety smooth, lightly sweet filling tops the raspberries. When baked the frangipane becomes almost cake like and melts in your mouth. I finish this raspberry Bakewell tart with a coating of lemon icing, toasted sliced almonds, and dots of crushed freeze dried raspberries.
Raspberry Bakewell Tart
Sweet Tart Crust
- 180 grams all-purpose flour (1-1/4 cups)
- 62 grams powdered sugar (1/2 cup)
- 1 gram fine sea salt (1/4 teaspoon)
- 113 grams cold unsalted butter (1 stick OR 1/2 cup), cut into small cubes
- 50 grams egg (1 large egg)
- 3 grams vanilla bean paste (1/2 teaspoon)
- 200 grams unsalted butter, (14 tablespoons), softened
- 100 grams granulated sugar (1/2 cup), blended for 10 seconds
- 160 grams almond flour (1-2/3 cups)
- 150 grams egg (3 large)
- 45 grams all-purpose flour (1/3 cup)
- 3 grams baking powder (1/2 teaspoon)
- 4 grams finely grated lemon zest (2 teaspoons)
- 240 grams raspberry puree or jam (2/3 cup)
- 187 grams powdered sugar (1-1/2 cups), sifted
- 30 grams fresh squeezed lemon juice (2 tablespoons)
- 15 grams toasted sliced almonds (2 tablespoons)
- 2 grams freeze dried raspberries (1 tablespoon)
Sweet Tart Crust
- Process all-purpose flour, powdered sugar, and fine sea salt in a food processor for a few seconds until combined.
- Add cold unsalted butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 seconds.
- Add egg and pure vanilla bean paste. Pulse until dough clumps. About 10 seconds. Do not over mix.
- Turn dough onto a lightly floured flat surface and form into a ball. Flatten dough slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
- Roll dough out on a lightly floured surface into an 11-inch circle. To prevent sticking, lift and turn the dough as you work. Dust the work surface very lightly with flour, if necessary.
- Gently place the dough into a 9-inch removable bottom tart pan. Press the dough into the bottom and up the sides of the tart pan. Remove any excess dough along the rim of the pan.
- Cover tart pan with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 375 F.
- Place a sheet of parchment paper onto the surface of the dough. Fill the parchment with pie weights, dried beans, or uncooked rice until they are distributed over the entire surface. Gently move the weights inside the parchment against the sides of the dough along the edges of the tart pan. It is okay if the parchment covers the dough along the rim at the top of the tart pan, as this helps the exposed dough from browning too much during baking.
- Bake crust in preheated oven for 20 minutes. Remove parchment and pie weights to wire rack. Return to oven for 5 more minutes. Remove tart pan to wire rack. Cool completely.
Raspberry Bakewell Tart
- Preheat oven to 350 F.
- Add unsalted butter, blended granulated sugar, almond flour, and egg to food processor. Process until creamy, about 45 seconds. Add all-purpose flour and fresh lemon zest. Pulse until combined. Set aside.
- Spread raspberry jam over pastry base. Dollop small spoonfuls of almond mixture over jam. Using a 4-inch offset spatula or the back of a tablespoon, gently spread almond mixture to evenly cover jam. Place tart pan on baking pan. Bake for 45 minutes or until crust edges are golden and almond filling is firm to the touch. Remove tart pan to wire rack and cool completely.
- Add powdered sugar and lemon juice to a small bowl. Stir until smooth. Spread lemon icing over top of cooled tart using 4-inch offset spatula or the back of a tablespoon.
- Garnish with toasted sliced almonds and freeze dried raspberries.
- Leave tart at room temperature until icing is set, 20 to 30 minutes.
- Remove tart from tart pan and slice into wedges.
- Store tart in airtight container at room temperature for several days.