Feathered Iced Bakewell Tart with Raspberry Jam
Inspired by techniques from NYT Cooking and Serious Eats.
Crisp shortcrust filled with raspberry jam and almond frangipane, topped with white icing feathered with pink raspberry lines.
Always check the labels of the products you use.
Method
- 1
Pastry. pulse the flour, icing sugar and salt, pulse in the butter to crumbs, then the yolks and water until it clumps. Flatten into a disc, wrap and chill 1 h. Roll to 3 mm, line the tin, trim and freeze 20 min.
- 2
Blind bake. heat the oven to 190 °C (170 °C fan). Line the case with paper and beans and bake on the tray 20 min, then uncover and bake 5 min more until pale gold. Lower the oven to 175 °C (155 °C fan). Baking the case first keeps the base crisp under the jam.
- 3
Frangipane. beat the butter and sugar 3 min until pale, beat in the eggs one at a time and the almond flavouring, then fold in the ground almonds.
- 4
Fill and bake. spread the 120 g jam over the base of the warm case, spoon the frangipane on top and spread it gently to the edges. Bake 35-40 min until golden, springy and a skewer comes out clean; the centre should reach 75 °C. Cool completely in the tin.
- 5
Ice. mix the icing sugar and water to a thick but pourable icing and spread it over the cold tart. Pipe thin parallel lines of the sieved jam across it, then draw the cocktail stick through the lines in alternate directions to feather them. Leave 30 min to set. The tart must be cold or the icing will slide off.
Storage
Keep covered at room temperature for up to 3 days.
EU nutrition claims
- Low salt: 0.22 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 63 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
38.4 g per serving
76.8 % of the 50 g daily maximum · 153.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- cling film
- rolling pin
- 23 cm loose-based fluted tart tin
- baking paper
- baking beans
- baking tray
- mixing bowl
- electric whisk
- offset spatula
- small bowl
- wire rack
- instant-read thermometer
- small piping bag or paper cone
- cocktail stick
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 517 kcal |
| Protein | 6.9 g |
| Carbohydrate | 58.8 g |
| of which sugars | 39.2 g |
| of which free sugars | 38.4 g |
| Fat | 29.4 g |
| of which saturates | 14.1 g |
| Fibre | 2 g |
| Salt | 0.14 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
