These elegant Bakewell tarts are one of our classic recipes from chef Adam Gray. With the traditional rich almond frangipane filling, in this version, the pretty raspberry decoration replaces the normal jam layer underneath. Using ready made pastry cases makes this a perfect dessert to rustle up for a dinner party.
Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.
To make this Bakewell tart recipe begin by preheating the oven to 180°C/gas mark 4
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, sprinkling in a little of the ground almonds at the same time to help emulsify the mixture
100g of unsalted butter
100g of caster sugar
75g of ground almonds
Add the grated lemon zest then fold in the remaining ground almonds and plain flour
25g of plain flour
Pipe or spoon the mixture evenly into the pastry cases, making sure it is spread evenly and not to overfill the cases. Bake for 10 minutes, until the mixture is firm to the touch and light golden in colour. Remove the bakewell tarts from the oven
8 10cm pre-baked sweet pastry tart cases
Add the apricot jam in a small pan on a medium heat and allow to soften to liquid form. Place the raspberries neatly on top of the bakewell tart and using a pastry brush, gently coat the bakewell tart and berries to glaze
400g of fresh raspberries
1 tbsp of apricot jam
To serve the Bakewell tarts, pour a pool of warm custard onto each serving dish and sit the individual tarts on top and serve immediately