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…
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.
cityhippyfarmgirl 
Delicious! Love a Bakewell tart 🙂
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ah..the sacrifices a mother and wife make! x
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I can almost smell it Brydie! So good. Enjoy your Sunday x
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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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Good to hear I’m not the only one having conversations with myself Sam.
As for risotto? Always a winner I say!
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That looks beautiful Brydie!
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Anything with almonds sings to me. I am a bit sneaky it that sometimes I just say it’s not in there when it is. You deserve a whole cake btw:)
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They sniff it out Zena. I’ve tried slipping the bitter almond aroma by them before and it results in a LOT of leftovers on their plates. Unseasoned palates I say 🙂
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This looks wonderful Brydie! Like you, I contemplate these things… then cook/bake what the rest of the family will be sure to enjoy. I’m sure they’ll enjoy the flavour one day… 🙂
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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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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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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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Think Amaretto Sara. If you like the smell and taste of that delicious drink of the gods…well then you’ll love the stuff. It’s divisional though, its seems you either love it or hate it- also helps if you like marzipan.
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Hmmm! I know what you mean now.
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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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I love that little server as well. I had been after one for years, but the right one never came up. My dad then found me this one and I love it to bits.
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Just add a little bit, this mother would say? ;o)
Looks like a delicious tart to me!
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The tart came out beautifully but may I suggest for next time that you make two littler ones. One for the rest of them to share, and one just for you. That’ll show them!
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If I wasn’t such a lazy baker Stacy I would say that’s a cracking idea….The Lazy Baker, a definite alternative blog name!
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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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Strawberry Cream is a bit like that isn’t it…now I wonder why? It’s always the bottom of the barrel in my book.
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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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21 years of catering towards other peoples palates…that deserves a medal! (and an extra chilli I say.)
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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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Having your own raspberries is indeed a marvelous thing. Whenever they decide to pop up their red little heads, maybe they be bountiful and delicious!
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I say if the cook is called to cook then thats all that matters. Another beautiful morsel you’ve dished up Brydie.
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Thanks Anna 🙂
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I say go for the almonds. They’ll learn to love it! If not? Oh well. 😉
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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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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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