Name: Berry almond bakewell
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 400g shortcrust pastry cut from a 500g block -; 100g just-thawed frozen raspberries -; 25g flaked almonds -; 75g self-raising flour plus a little extra for dusting -; 75g ground almonds -; 150g Total Sweet (xylitol) -; 150g softened butter -; 1 tsp baking powder -; ½ tsp almond extract -; 3 large eggs -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Berry almond bakewell

1. 400g shortcrust pastry cut from a 500g block -

2. 100g just-thawed frozen raspberries -

3. 25g flaked almonds -

4. 75g self-raising flour plus a little extra for dusting -

5. 75g ground almonds -

6. 150g Total Sweet (xylitol) -

7. 150g softened butter -

8. 1 tsp baking powder -

9. ½ tsp almond extract -

10. 3 large eggs -

How to cook deliciously - Berry almond bakewell

1. Stage

Thinly roll out the pastry on a lightly floured surface , then use it to line the base and sides of a 25cm non-stick, loose-based tart tin. You can leave a little overhang of pastry, but trim away any noticeable excess. Prick the base with a fork and chill for 20 mins. Heat oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up.

2. Stage

Line the pastry case with baking parchment, fill with baking beans and cook on the hot sheet for 10 mins – the burst of heat from the baking sheet will help to prevent a soggy bottom. Carefully lift off the paper with the beans and bake for 3 mins more to cook the pastry base. Turn down the oven to 180C/160C fan/gas 4.

3. Stage

For the frangipane, put all the ingredients in a large bowl and beat with an electric whisk until well mixed (alternatively, blitz in a food processor). Scatter the raspberries into the pastry case, spoon over the almond mixture and smooth the top with a knife. Scatter over the flaked almonds and bake for 30-40 mins until golden and firm. Carefully trim any excess pastry from the edge of the tart with a sharp knife before serving.