Name: James Martin’s Double Raspberry Bakewell Tart Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: British
Ingredients: 250g shortcrust pastry; 200g fresh raspberries; 150g ground almonds; 150g unsalted butter, softened; 150g caster sugar; 2 medium eggs; 1 tsp almond extract; 25g flaked almonds; Icing sugar, for dusting

James Martin’s Double Raspberry Bakewell Tart Recipe

Melisenda Younger Modified: July 16, 2024

Photos of James Martin’s Double Raspberry Bakewell Tart Recipe

How To Make James Martin’s Double Raspberry Bakewell Tart

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Preparation: 20 minutes

Cooking: 45 minutes

Total: 1 hour and 5 minutes

Serves:

Ingredients

250g shortcrust pastry
200g fresh raspberries
150g ground almonds
150g unsalted butter, softened
150g caster sugar
2 medium eggs
1 tsp almond extract
25g flaked almonds
Icing sugar, for dusting

Instructions

Preheat the oven to 180°C/160°C fan/gas mark 4. Roll out the pastry and use it to line a 23cm tart tin. Trim any excess pastry and prick the base with a fork. Chill in the fridge for 15 minutes.
Spread the raspberries evenly over the pastry base.
In a bowl, mix together the ground almonds, softened butter, caster sugar, eggs, and almond extract until well combined. Spread this mixture over the raspberries, making sure it covers them completely.
Sprinkle the flaked almonds over the top of the tart.
Bake in the preheated oven for 30-35 minutes, until the pastry is golden brown and the almond filling is set.
Leave the tart to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, dust with icing sugar and serve.

Nutrition

Calories : 512kcal
Total Fat : 37g
Saturated Fat : 16g
Cholesterol : 151mg
Sodium : 24mg
Total Carbohydrates : 38g
Dietary Fiber : 8g
Sugar : 21g
Protein : 9g

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