Raspberry Bakewell Tart

Raspberry Bakewell Tart easy recipe || cityhippyfarmgirl

I’ll admit, there was a small evil mother moment pause in the kitchen that particular morning. It was brief, and the thought process went pretty much like this.

I love bitter almond aroma, it would go perfectly in this tart…

…they all hate bitter almond aroma*

Oh!… And there you have it.

The rather large option of an entire tart to yourself because you put something in there (which is delicious and wonderful and makes your mouth sing) or…you could omit it because you are a considerate mother and probably shouldn’t be eating a whole family sized tart to yourself anyway.

Ahh, the dilemmas…

Raspberry Bakewell Tart recipe || cityhippyfarmgirl

raspberry bakewell recipe || cityhippyfarmgirl

How about you? Do ever have these kitchen conversations with yourself? What would you have done?

* bitter almond aroma is this stuff here if you aren’t sure

Raspberry Bakewell Tart

Pastry

150g cold butter

50g sugar

1 egg yolk

1 tsp vanilla

300g plain flour

1 tbls cold water

In a blender, pulse flour, sugar and butter until resembles bread crumbs. Tip out to a bowl and add vanilla, egg yolk and cold water. Knead lightly until it comes together to form a dough. Roll dough between two pieces of baking paper, to about .5cm and rest in the fridge for about half an hour. Shape into your greased tart tray.

Bake blind at 180C for about 15 minutes.

Filling

150g softened butter

150g raw sugar

150g almond meal

3 beaten eggs

zest of a lemon

optional bitter almond aroma

approximately 125g fresh raspberries

handful of almond flakes

Mix all ingredients together in a bowl, except the raspberries and almond flakes. Gently fold through the raspberries and spoon mixture into pastry lined pie dish. Scatter the almond flakes on top and bake for about 45 minutes at 180C or until golden.

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30 thoughts on “Raspberry Bakewell Tart

  1. I’m having a similar conversation with myself today… “Pumpkin and Kale risotto would be good for dinner, I love risotto, the baby loves risotto, but hubby doesn’t. Maybe I shouldn’t make again for a while. Maybe… Nahhh, baby wins!” He’ll eat the risotto, and might even enjoy it, but he’ll complain every time!

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  2. The cook should please him/herself I say! Kids can need a dozen or more tastes of a new flavour before they begin to like it so you could say you are doing the important work of educating their palates. Also, seeing you enjoy it so much is bound to make them want to try it, even if it’s just a crumb while you’re not looking 🙂

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  3. At the moment, with it just me and Mr B, I confess to taking the “all to myself” route quite often 😉 I do tend to make slightly smaller versions of goods, but nonetheless…it is probable that any future children would have a good effect on my sharing and also my baked good intake!

    For the record, though, I love bitter almond and also adore bakewell tart.

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  4. All.the.time. 🙂 Mostly with chilli, although anything vegetarian (the bear likes meat with just about every meal omg whereas the kids and I don’t)…oh it’s impossible to please everyone, or nearly. It depends upon my mood as to whether I cook to please myself or the family…I don’t have any idea what bitter almond aroma is!

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  5. It looks beautiful, and I love bitter almonds! That would be a tough one – leave in, or not; share, or not; I think I’d to and fro a bit as well!
    We have a variety of food preferences at our house so I’m often balancing what I would prefer with what others will eat…Chilli is an issue, also fish, eggs, capsicum…quite a few things now I think about it!
    I also love your wonderful old cake slice! I have one I bought at a second hand shop and it just feels great in your hand.

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  6. How do they know they still don’t like it if they don’t keep trying? I think you owe it to everybody to add bitter almond aroma every now and then, for their own good and then one day, when there’s nothing else to eat in the house they may decide it isn’t too bad. Rather like the strawberry cream in the chocolate box – nobody wants it until it’s the only flavour left and then somehow it’s quite desirable.
    It looks a delicious tart.

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  7. It’s a bit like that around here – where it comes to adding chillies. I know I shouldn’t add them because my little guy cannot handle them but sometimes I care less about him and think more of me who has been having child-friendly meals for 21 years and now would really like to cook for my own palate. Your tart looks so lovely and yes, I would like it with the almond added xx

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  8. This is lucious…lucious and up-market and homely and vintage and retro and trending and just about EVERYTHING a dessert should be BUT it has one thing going for it that none of the rest do… it is something that will make Stevie-boy swoon with delight. I just got given a selection of yellow and red raspberry canes and I can see this delightful and most promising tart in our future. Maybe not this year, maybe not next but definitely in the future with home grown Serendipity Farm raspberries. Might have to make do with blueberries this year ;). Cheers for the exquisite share that holds all of the memories of a trip down to Grandma’s house where something like this was always tantalisingly still too hot to eat out of the oven as we arrived in the door 🙂

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  9. Sometimes I definitely give in to that dilemma Brydie! My reasoning being that I have a lot fewer options than the rest of them, so sometimes I just need to get my way 🙂 Your tart certainly looks scrummy indeed, and I’m sure we’d all agree on that!

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  10. Ha! Yes. I often have thoughts (not as a mother but as a wife) in regards to things that I like which I know Aaron would… prefer less (he’s not fussy, I am very lucky… but he’d rather have a piece of steak than the organic, spelt-crusted, almost meatless stuff that I sometimes churn out). As for bitter almond, he actually likes that! Love the look of this beautiful Bakewell tart. Brings me back to my childhood (Mr Kipling, anyone?! This one is waaay nicer than those that my grandmother used to buy me!). Stunning xx

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