Shane Smith's raspberry almond bakewell tart
Updated / Wednesday, 25 Feb 2026 15:48
Shane Smith's raspberry almond bakewell tart: Today
Ingredients
Serves: 8Prep: 30 minsBake: 35-40 mins:
Sweet Pastry
125g butter
125g caster sugar
1 medium egg
250g plain flour
Dash vanilla
Filling
110g butter, soft
110g caster sugar
2 medium eggs
2 drops almond essence
1 tbsp plain flour
110g ground almonds
80g strawberry jam
Method
For the pastry, cream the butter and sugar until soft.Add the eggs and vanilla and mix.
To this, add the flour and combine to form a dough. Wrap and chill for 30 minutes. Butter and flour a 9" loose-bottom tart ring.
Roll out the pastry to a thickness of 1/2 cm and line the tin, trimming the overhanging pastry. Chill for 10 minutes.
Preheat your oven to 180C/160C fan.
For the frangipane, beat the butter and sugar until combined. To this add the eggs, almond essence and mix. Finally, add the ground almonds and plain flour. Mix.
To assemble, spoon the raspberry jam all over the base of the lined tart. Spread over the frangipane.
Sprinkle over the flaked almonds and bake in the preheated oven for 35-40 minutes or until the pastry is golden brown and the frangipane is set.
Remove and allow to cool in the tin before removing.
Serve with homemade custard or whipped cream.
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