Crushed raspberry Bakewell tart

MAKES 26cm tart

Usually made with shortcrust pastry, my version of a Bakewell tart uses store-bought puff pastry, which means it doesn’t need to be baked blind before filling, so it’s super-simple.

1 sheet flaky puff pastry

4 tbsp raspberry jam

125g punnet fresh raspberries

150g butter, softened

170g sugar

150g ground almonds

2 eggs

2 heaped tbsp plain flour

Zest from 1 lemon

Almonds, sliced, for sprinkling 1 Preheat oven to 190oC and place a tray in to heat. Line a 12cm x 26cm tart tin (or you can use a round tin) with pastry, rolled out to fit. Press in gently and trim off the excess pastry from around the rim.

2 Spread the raspberry jam evenly over the base of the pastry. Lightly crush the raspberries with a fork and scatter over the raspberry jam. 3 Beat the butter and sugar in a bowl until light and fluffy. Add the ground almonds and beat briefly to combine. Beat in the eggs, one at a time. Fold in the flour and lemon zest.

4 Gently spoon the almond mix over the crushed raspberries. Sprinkle with the sliced almonds and bake on top of the heated tray for 25-30 minutes until the tart is golden and set. Allow to cool slightly before icing with lemon icing.

LEMON DRIZZLE ICING

½ cup icing sugar

1-2 tsp lemon juice

Mix the icing sugar with enough lemon juice to form a thin icing.