Raspberry Bakewell Recipe

Indulge in the delectable world of Raspberry Bakewells with our irresistible recipe.

Picture this: plump and juicy raspberries, bursting with sweet-tart goodness, nestled within a buttery pastry shell and crowned with a luscious almond filling.
What makes any Raspberry Bakewell recipe even more delightful is using your own homegrown raspberries, freshly picked from your very own garden. There’s something truly special about nurturing raspberry plants, watching them thrive under your care, and then transforming their vibrant berries into a mouthwatering treat. By cultivating your own raspberries, you have the advantage of savouring their exceptional flavour and adding that extra touch of pride to your baking endeavours. So, dust off your gardening gloves and preheat the oven, because this recipe combines the fruits of your gardening labour with the art of bakewell perfection. Get ready to tantalize your taste buds and impress your guests with the ultimate homemade Raspberry Bakewells, straight from your garden to your plate.

Ingredients:

For the pastry:

• 200g all-purpose flour
• 100g unsalted butter, chilled and diced
• 50g icing sugar
• 1 egg, beaten

For the filling:

• 150g raspberry jam
• 150g ground almonds
• 100g unsalted butter, softened
• 100g caster sugar
• 2 large eggs
• 1 teaspoon almond extract

For the topping:

• 150g fresh raspberries
• Icing sugar, for dusting, or glace icing
• 12 individual raspberries for a delightful garnish atop

Method:

1. Preheat your oven to 180°C (350°F). Grease a 12-hole tart or muffin tin.
2. In a large mixing bowl, combine the flour, diced butter, and icing sugar. Rub the mixture together with your fingertips until it resembles fine breadcrumbs.
3. Add the beaten egg to the mixture and stir until the dough comes together. Alternatively, you can use a food processor to pulse the ingredients until the dough forms.
4. Roll out the pastry on a lightly floured surface and cut out circles slightly larger than the tart or muffin tin holes. Press the pastry circles into the greased tin, ensuring the bottom and sides are covered. Prick the bases with a fork.
5. Spread a teaspoon of raspberry jam (or raspberry compote) in the base of each pastry case.
6. In a separate bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, then stir in the ground almonds and almond extract.
7. Spoon the almond mixture on top of the raspberry jam in each pastry case, filling them almost to the top.
8. Gently press a few fresh raspberries into the almond mixture of each tart. Sprinkle flaked almonds on top.
9. Bake in the preheated oven for 20-25 minutes, or until the tarts are golden brown and set. Allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
10. Once cooled, dust the Raspberry Bakewells with icing sugar (or add a thin layer of glace icing) and place one raspberry on top for a beautiful finishing touch.

Serve these delightful Raspberry Bakewells as a sweet treat with a cup of tea or as a dessert. The combination of buttery pastry, tangy raspberry jam, moist almond filling, and fresh raspberries creates a delightful explosion of flavours. Enjoy!