Rustic Raspberry Bakewell Tart Recipe

Preheat your oven to 375 degrees F (190 degrees C) and lightly grease a 9-inch tart pan with a removable bottom. Gently press the pre-rolled shortcrust pastry into the pan, trimming any excess hanging over the edges, then prick the base lightly with a fork and chill in the freezer for 10 minutes.

Line the chilled pastry case with parchment paper and fill it with baking beans or pie weights. Bake in the preheated oven for 15 minutes, then carefully remove the paper and weights and bake for another 5 minutes until the base is pale gold and dry before setting aside to cool slightly.

In a medium bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, which takes about 3 minutes. Gradually beat in the eggs one at a time, followed by the almond extract, mixing well after each addition.

Gently fold the almond flour and all-purpose flour into the wet mixture using a spatula until just combined. Be careful not to overmix, as this can make the frangipane dense instead of light and cake-like.

Spread the raspberry jam evenly over the bottom of the par-baked tart crust using the back of a spoon. Scatter the fresh raspberries evenly on top of the jam layer, pressing them down very gently.

Spoon the almond frangipane mixture over the raspberries and smooth the top gently with a spatula to cover the fruit. Sprinkle the sliced almonds evenly over the surface to add a pleasant crunch.

Bake the tart for 40 to 45 minutes, or until the frangipane is puffed, golden brown, and a toothpick inserted into the center comes out clean. Let the tart cool in the pan on a wire rack for at least 20 minutes before removing it, dusting with powdered sugar, and slicing to serve.