Quick Recipe Version (TL;DR)
Quick Ingredients
- Plain flour 200 g (1 2/3 cups), icing sugar 30 g (1/4 cup), pinch salt
- Unsalted butter 200 g total (7 tbsp cold for pastry + 7 tbsp softened for frangipane)
- Eggs: 1 large yolk (pastry) + 2 large (frangipane)
- Ice water 1–2 tbsp (15–30 ml)
- Raspberry jam (seedless) 150 g (about 1/2 cup)
- Caster sugar 100 g (1/2 cup)
- Ground almonds 100 g (about 1 cup, loosely packed)
- Plain flour 25 g (3 tbsp) for frangipane
- Almond extract 1 tsp; pinch fine salt
- Flaked almonds 40 g (1/2 cup); icing sugar to dust (optional)
Do This
- 1. Rub 200 g flour, 30 g icing sugar, pinch salt with 100 g cold butter to crumbs. Add 1 yolk + 1–2 tbsp ice water to form dough; chill 30 minutes.
- 2. Roll to 3 mm, line a 23 cm tart tin, trim, dock, and freeze 10 minutes. Heat oven to 190°C/375°F.
- 3. Blind bake 15 minutes with parchment and weights; remove weights and bake 8–10 minutes until dry and lightly golden.
- 4. Reduce oven to 180°C/350°F. Warm 150 g raspberry jam; spread over base.
- 5. Beat 100 g softened butter + 100 g sugar until pale; beat in 2 eggs and 1 tsp almond extract. Fold in 100 g ground almonds, 25 g flour, pinch salt. Spread over jam; top with 40 g flaked almonds.
- 6. Bake 35–40 minutes until golden and set. Cool, optionally dust with icing sugar, slice, and serve.
Why You’ll Love This Recipe
- Classic British bakery vibes: buttery shortcrust, ruby raspberry jam, and almondy frangipane.
- Tested timings for a crisp base (no soggy bottom) and a tender, moist interior.
- Simple ingredients, big payoff—perfect for weekend baking or a special afternoon tea.
- Make-ahead friendly and easy to slice beautifully.
Grocery List
- Produce: 1 lemon (optional, for zest); fresh raspberries for garnish (optional)
- Dairy: Unsalted butter; 3 large eggs
- Pantry: Plain (all-purpose) flour; icing sugar; caster/granulated sugar; seedless raspberry jam; ground almonds; flaked almonds; almond extract; fine salt; parchment paper; baking beans/weights
Full Ingredients
Shortcrust Pastry
- Plain (all-purpose) flour: 200 g (1 2/3 cups)
- Icing (confectioners’) sugar: 30 g (1/4 cup)
- Fine salt: pinch
- Unsalted butter, cold and cubed: 100 g (7 tbsp)
- Large egg yolk: 1 (reserve the white if you want to seal the crust)
- Ice-cold water: 1–2 tbsp (15–30 ml), as needed
Filling & Topping
- Seedless raspberry jam: 150 g (about 1/2 cup)
- Unsalted butter, softened: 100 g (7 tbsp)
- Caster (superfine) sugar: 100 g (1/2 cup)
- Large eggs: 2, at room temperature
- Almond extract: 1 tsp
- Ground almonds (almond meal): 100 g (about 1 cup, loosely packed)
- Plain (all-purpose) flour: 25 g (3 tbsp)
- Fine salt: pinch
- Flaked almonds: 40 g (1/2 cup)
Optional Finishes
- Icing sugar, for dusting
- Fresh raspberries, for serving
- Finely grated lemon zest (from 1/2 lemon) in the frangipane (optional brightness)
Step-by-Step Instructions
Step 1: Make the shortcrust pastry
In a bowl, whisk together the flour, icing sugar, and a pinch of salt. Rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs, or pulse in a food processor. Add the egg yolk and 1 tablespoon ice water, mixing just until the dough clumps; add the second tablespoon only if needed. Shape into a flat disc, wrap, and chill for 30 minutes.
Step 2: Roll and line the tin
On a lightly floured surface, roll the dough to about 3 mm (1/8 inch) thick. Line a 23 cm (9-inch) fluted tart tin with removable base, gently pressing into the corners. Trim excess, prick the base with a fork, and freeze for 10 minutes to help prevent shrinkage.
Step 3: Blind bake for a crisp base
Heat the oven to 190°C/375°F. Line the chilled shell with parchment and fill with baking beans/weights. Bake for 15 minutes, then carefully remove the parchment and weights. If you saved the egg white, lightly brush it over the base to seal. Return to the oven for 8–10 minutes until the pastry looks dry and lightly golden. Reduce the oven to 180°C/350°F.
Step 4: Make the frangipane
In a mixing bowl, beat the softened butter and caster sugar with a hand mixer for 2 minutes until pale and fluffy. Beat in the eggs one at a time, followed by the almond extract (and lemon zest if using). Fold in the ground almonds, flour, and a pinch of salt until just combined. Avoid overmixing; you want a soft, spreadable batter.
Step 5: Spread the jam and assemble
Warm the raspberry jam slightly to loosen, then spread it evenly over the still-warm tart shell. Dollop the frangipane over the jam and gently spread to the edges without disturbing the jam layer. Scatter the flaked almonds evenly over the top.
Step 6: Bake until golden and set
Bake at 180°C/350°F for 35–40 minutes until the frangipane is risen, deeply golden, and set in the center (a skewer inserted near the center should come out clean or with just a few moist crumbs). If the almonds brown too quickly, tent loosely with foil for the final 10 minutes.
Step 7: Cool, finish, and serve
Cool in the tin for 15 minutes, then lift out to a rack and cool completely (about 1 hour) for clean slices. Dust with icing sugar if you like, slice with a serrated knife, and serve at room temperature. Wonderful on its own or with a spoonful of crème fraîche.
Pro Tips
- For the crispest base, bake the tart on a preheated baking sheet and don’t skip the second stage of blind baking.
- Brush the hot pastry with reserved egg white to seal microscopic cracks and prevent jam seepage.
- Use room-temperature eggs for a smooth, stable frangipane that rises evenly without curdling.
- Spread a thin, even layer of jam—enough to taste and shine, but not so much that it bubbles over (150 g is a sweet spot).
- Chill the baked tart for 20–30 minutes if you need ultra-neat slices, then let it come back toward room temp before serving.
Variations
- Cherry Bakewell: Swap raspberry jam for morello cherry jam; garnish with a few halved cherries after baking.
- Apricot & Orange: Use apricot jam and add 1 tsp finely grated orange zest to the frangipane.
- Chocolate-Ripple: Swirl 40 g (1.5 oz) melted dark chocolate through the frangipane before baking for a subtle cocoa note.
Storage & Make-Ahead
The tart keeps covered at room temperature for 2 days or refrigerated for up to 4 days. Freeze well-wrapped slices for up to 2 months; thaw at room temperature. The pastry dough can be made 2 days ahead (refrigerated) or 1 month ahead (frozen). The blind-baked shell can be stored airtight for 24 hours before filling. Frangipane can be mixed a day ahead and chilled; bring to room temperature before spreading.
Nutrition (per serving)
Approximate for 1 of 12 slices: 350 kcal; 6 g protein; 21 g fat; 36 g carbohydrate; 22 g sugars; 3 g fiber; 70 mg sodium.
