14 November 2008

Almond and raspberry tart

November is a famously depressing month (even without monster headaches), so comfort food is an essential, rather than a luxury. I made this tart on Sunday and it didn't last beyond that evening, but I'd left my camera cable at work so couldn't post the pictures until now.

This is really Nigella Lawson's 'Bakewell Tart with Raspberries' from her book How to Eat, but simplified (and it was already pretty easy to start with).


Shortcrust pastry

I use 250g flour and 125g butter, whizz it in the food processor and then add enough water to bind it into a big lump. To make this even easier you could use bought pastry or a bought pie crust, but the food processor version is so quick, it hardly seems any extra bother.


3 eggs
125g/4oz/1 cup ground almonds
125g/4oz/½ cup butter
125g/4oz/⅔ cup sugar

Put the pastry in the fridge while you make the filling. Melt the butter and take it off the heat. Beat the sugar into the eggs and then stir in the butter and almonds. Roll the pastry out and line a 10-inch/26cm dish with it. Prick the pastry with a fork. Scatter raspberries (as many as you have/like) over the base of the dish. I only had frozen ones, but fresh is fine too. If you don't have raspberries then a layer of jam over the base makes a more traditional Bakewell Tart.

Then pour in the almond mixture. It doesn't matter if some of the raspberries are poking through.

Cook it for 45 minutes at 200°C/400°F. Then it will look something like the picture at the top of this post.

Nigella says that "this is the sort of pudding people who say 'I don't eat puddings' have second helpings of." I don't think I know any people like that (not sure I'd be able to relate to such beings), but I almost wish I did, just to test that theory out.


Zoë said...

That looks delicious! Thank you for sharing the recipe.

Amy said...

Ooooh yummy. I miss nuts in baking so much, but two of my little ones are allergic :( I agree that we need comfort food in November and lots of it! I did a major baking session today to get some nice things in my freezer before my surgery.