Lighter Bakewell Tart
This delicious tart combines a crisp pastry crust with a sweet raspberry filling and an almond and polenta topping. The perfect balance of flavors and textures makes this a delightful treat for dessert or a special occasion.
— Constant Cookbook
Ingredients
- 200g shop-bought shortcrust pastry (we used Jus-Rol)
- flour , for dusting
- 100g fresh raspberries
- 1 tbsp raspberry conserve or jam
- 1 tbsp flaked almonds
- 1 heaped tbsp icing sugar
- 50g ground almonds
- 50g polenta (cornmeal)
- 50g golden caster sugar , plus 2 tsp
- ½ tsp baking powder
- 2 medium eggs
- 100g natural yogurt
- scant ½ tsp almond extract (see tip below)
- 2 tbsp rapeseed oil
Instructions
- Heat the oven to 200C/180C fan/gas 6. 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 don’t stretch it. Roll a rolling pin over the top of the tin to trim off any excess pastry. Prick the base lightly with a fork. Put the tin on a 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. Transfer to a medium-sized mixing bowl to cool. Remove the foil and beans from the pastry case and bake for 5 mins more until pale golden. Remove and reduce the oven to 180C/160C fan/gas 4.
- 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. 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 – don’t overmix.
- Pour the almond filling over the raspberry mixture and scatter the flaked almonds over the top. Bake for 30 mins or until the top is risen and pale golden. Cool slightly, then remove from the tin.
- 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 three days.
Cook Time
50M
Prep Time
PT25M
Yield
Cuts into 8 slices
Nutrition
- Calories: 280 calories
- Fat Content: 16.2 grams fat
- Saturated Fat Content: 3.9 grams saturated fat
- Carbohydrate Content: 27.2 grams carbohydrates
- Sugar Content: 12.8 grams sugar
- Fiber Content: 1.1 grams fiber
- Protein Content: 5.9 grams protein
- Sodium Content: 0.4 milligram of sodium
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