Lighter Bakewell tart

Name: Lighter Bakewell tart
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 200 grams shop-bought shortcrust pastry (we used Jus-Rol); 100 grams fresh raspberry; 1 Tbsp raspberry conserve or jam; 1 Tbsp flaked almond; 1 Tbsp icing sugar; 50 grams ground almond; 50 grams polenta (cornmeal); 50 grams golden caster sugar, plus 2 tsp; 1 teaspoons baking powder; 2 mediums eggs; 100 grams natural yogurt; 1 teaspoons almond extract (see tip below); 2 Tbsps rapeseed oil

If you have roughly 1 hour and 15 minutes to spend in the kitchen, Lighter Bakewell tart might be a super lacto ovo vegetarian recipe to try. One serving contains 233 calories, 6g of protein, and 10g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. It works well as a dessert. A mixture of ground almond, almond extract, baking powder, and a handful of other ingredients are all it takes to make this recipe so flavorful. Bakewell Tart, Bakewell Tart, and Bakewell Tart are very similar to this recipe.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Thinly roll out the pastry on a lightly floured surface. Line a 20cm round x 4cm deep fluted flan tin with the pastry, easing it into the tin and the flutes carefully so you dont stretch it.

Ingredients you will need

Roll

Roll a rolling pin over the top of the tin to trim off any excess pastry. Prick the base lightly with a fork.

Ingredients you will need

Base

Roll

Equipment you will use

Rolling Pin

Put the tin on a baking sheet.

Equipment you will use

Baking Sheet

Line the pastry with foil and baking beans, and bake for 12 mins until the pastry is set. Meanwhile, to make the filling, heat a small, dry non-stick pan, tip in the ground almonds and gently heat, stirring often, for 2-3 mins to lightly brown.

Ingredients you will need

Almond Meal

Beans

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Transfer to a medium-sized mixing bowl to cool.

Equipment you will use

Mixing Bowl

Remove the foil and beans from the pastry case and bake for 5 mins more until pale golden.

Ingredients you will need

Beans

Equipment you will use

Oven

Aluminum Foil

Remove and reduce oven to 180C/160C fan/gas

Equipment you will use

Oven

Using a fork, roughly mash the raspberries in a small bowl with the jam, so they are still in small pieces and not completely mashed. Evenly spread the raspberry mixture over the pastry base.

Ingredients you will need

Raspberries

Base

Jam

Equipment you will use

Bowl

Put the polenta, sugar and baking powder in the mixing bowl with the almonds and stir to combine. Make a well in the centre. Beat the eggs in a bowl, then beat in the yogurt and almond extract. Tip this mixture, along with the oil, into the dry ingredients, and briefly and gently stir together with a large metal spoon so everything is just combined dont overmix.

Ingredients you will need

Almond Extract

Baking Powder

Almonds

Polenta

Yogurt

Sugar

Egg

Cooking Oil

Equipment you will use

Mixing Bowl

Pour the almond filling over the raspberry mixture and scatter the flaked almonds over the top.

Ingredients you will need

Raspberries

Almonds

Bake for 30 mins or until the top is risen and pale golden. Cool slightly, then remove from the tin.

Equipment you will use

Oven

Mix the icing sugar with a few drops of cold water to make a thick-ish icing, then use a teaspoon to drizzle it over the cooled tart. The tart is even softer when eaten the next day. Will keep in an airtight container for up to 3 days.

Ingredients you will need

Powdered Sugar

Icing

Water

Equipment

Ingredients

Servings:

200grams

shop-bought shortcrust pastry (we used Jus-Rol)100grams

fresh raspberry 1Tbsp

raspberry conserve or jam 1Tbsp

flaked almond 1Tbsp

icing sugar 50grams

ground almond 50grams

polenta (cornmeal)50grams

golden caster sugar, plus 2 tsp 1teaspoons

baking powder 2mediums

eggs 100grams

natural yogurt 1teaspoons

almond extract (see tip below)2Tbsps

rapeseed oil

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Bakewell Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.