Name: Raspberry Red Bakewell Tart
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 sheet refrigerated pie pastry -; 1 large egg white, lightly beaten -; Filling: -; 1/4 cup seedless raspberry jam -; 2/3 cup butter, softened -; 3/4 cup sugar -; 3 large eggs -; 1 large egg yolk -; 1 tablespoon baking cocoa -; 2 teaspoons red paste food coloring -; 1 cup ground almonds -; Icing: -; 2-1/2 cups confectioners' sugar -; 3 tablespoons water -; 1/4 teaspoon almond extract -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry Red Bakewell Tart

1. 1 sheet refrigerated pie pastry -

2. 1 large egg white, lightly beaten -

3. Filling: -

4. 1/4 cup seedless raspberry jam -

5. 2/3 cup butter, softened -

6. 3/4 cup sugar -

7. 3 large eggs -

8. 1 large egg yolk -

9. 1 tablespoon baking cocoa -

10. 2 teaspoons red paste food coloring -

11. 1 cup ground almonds -

12. Icing: -

13. 2-1/2 cups confectioners' sugar -

14. 3 tablespoons water -

15. 1/4 teaspoon almond extract -

How to cook deliciously - Raspberry Red Bakewell Tart

1. Stage

Preheat oven to 350°. Unroll pastry sheet into a 9-in. fluted tart pan with removable bottom; trim even with rim. Freeze 10 minutes.

2. Stage

Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 12-15 minutes or until edges are golden brown.

3. Stage

Remove foil and weights; brush bottom of crust with egg white. Bake 6-8 minutes longer or until golden brown. Cool on a wire rack.

4. Stage

Spread jam over bottom of crust. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in eggs, egg yolk, cocoa and food coloring. Fold in ground almonds. Spread over jam.

5. Stage

Bake 30-35 minutes or until filling is set. Cool completely on a wire rack.

6. Stage

In a small bowl, mix confectioners' sugar, water and extract until smooth; drizzle or pipe over tart. Refrigerate leftovers.