LOCATION: Recipes >> Pastries >> Bakewell Tart 03
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Bakewell Tart 03
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Bakewell Raspberry Tart
1/4 lb butter
9" baked pastry shell,cooled
1/4 cup almonds; shelled
1/4 cup sugar, caster
1 tsp distilled rose water, optional
2 eggs
1 1/2 cup raspberries or loganberries
Heat the oven to 400 degrees. Dice the butter and barely melt it
in a small saucepan over low heat. Away from the heat, add the
sugar and then stir in the ground almonds(which can be ground in
the food processor.), the rosewater and the lightly beaten eggs in
that order. Tip the chilled berries into the pie shell, spreading
them evenly, and then pour the almond mixture over the fruit. Bake
for 35-40 minutes until the Bakewell topping is pale gold and puffed
up.
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