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Raspberry Bakewell Tart Squares
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5 from 15 votes

Raspberry Bakewell Tart Squares

Don't miss these Raspberry Bakewell Tart Squares, a delicious, easy to make twist on a traditional British teatime treat.
Course Dessert
Cuisine British
Keyword dessert
Servings 12 to 15 squares
Author April J Harris

Ingredients

  • 1 sheet sweet pastry to fill a 9 x 13 inch pan or use homemade pastry
  • cups ground almonds
  • ¾ cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened, plus a bit extra to grease the pan
  • 1 cup granulated sugar
  • 4 large eggs at room temperature
  • 1 teaspoon almond extract
  • cup raspberry jam You may need slighly more or less. You just want a thin layer to cover the pastry base.
  • ½ cup fresh or frozen raspberries slightly thawed if frozen
  • ¼ cup flaked almonds

Instructions

  • Preheat the oven to 375°F (180°C or 170°C for a fan oven).
  • Lightly grease a 9 x 13 inch rectangular tart pan. I like to use one with a loose bottom.
  • Roll the pastry out to fit the pan or unroll the pastry sheet and fit the pastry into the pan, making sure it goes up the sides a little bit. Prick the bottom of the pastry with a fork several times.
  • Bake for 8 to 10 minutes until the pastry is just beginning to cook. It shouldn't be taking on any colour yet.
  • Remove the pastry from the oven and set aside to cool while you get on with making the sponge cake part of the recipe.
  • Mix the ground almonds, flour, baking powder and salt together in a medium bowl. Set aside.
  • Cream the butter and sugar in an electric mixer.
  • Add the eggs to the creamed butter and sugar one at a time, beating after each addition and scraping down the bowl as necessary.
  • Beat in the almond extract.
  • With the electric mixer on low, add the ground almond and flour mixture spoonful by spoonful. Beat the mixture for a minute or so, until smooth.
  • To assemble the tart, spread the raspberry jam over the bottom of the pastry using a pastry brush.
  • Scatter the raspberries over top. I like to make sure the tops are all pointing up because I'm obsessive like that - but you don't have to be. They often get knocked over when the cake mixture is spread over top anyway!
  • Dollop the cake mixture in medium size spoonfuls over top of the raspberries and spread it gently to cover the raspberries.
  • Scatter with the flaked almonds.
  • Bake in the oven for 25 to 35 minutes (watching carefully after 25 minutes) or until the cake mixture is cooked and bounces back when pressed lightly with your finger.
  • Remove from the oven and cool completely before cutting in squares to serve.
Tried this recipe?Mention @apriljharris or tag #apriljharris!