Raspberry Bakewell Tart with Fresh Berries and Feathered Icing
Inspired by techniques from Serious Eats.
A buttery pastry case filled with almond frangipane and fresh raspberries, finished with a delicately feathered pink and white icing.
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Method
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EU nutrition claims
- Low salt: 0.13 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 60 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
38.6 g per serving
77.2 % of the 50 g daily maximum · 154.4 % 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
- large bowl
- small bowl
- cling film
- rolling pin
- 23 cm fluted tart tin with removable base
- baking paper and baking beans
- stand mixer or hand mixer
- offset palette knife
- rimmed baking tray
- 2 small piping bags or freezer bags
- cocktail stick
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 612 kcal |
| Protein | 8.8 g |
| Carbohydrate | 64.7 g |
| of which sugars | 40.1 g |
| of which free sugars | 38.6 g |
| Fat | 36.9 g |
| of which saturates | 17.6 g |
| Fibre | 3.4 g |
| Salt | 0.08 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
