Easy No Pastry Raspberry Bakewell Tart
If you’re looking for a delicious dessert that’s quick and easy to make, the Easy No Pastry Raspberry Bakewell Tart is just what you need! This delightful treat features a soft almond-flavored sponge filled with sweet raspberry jam and juicy raspberries. Plus, you won’t need to roll out any pastry, making this recipe a true time-saver. 🍰✨
Why make this recipe?
This Easy No Pastry Raspberry Bakewell Tart is perfect for any occasion, from a comforting family dessert to a delightful centerpiece at a gathering. With its simple ingredients and quick preparation, it’s a great choice for both novice and experienced bakers. The combination of almond and raspberry flavors creates a mouthwatering taste that everyone will love! 🍇🥜
How to prepare Easy No Pastry Raspberry Bakewell Tart
Ingredients:
- 150g butter 🧈
- 150g golden caster sugar 🍬
- 150g self-raising flour 🌾
- 150g ground almonds 🌰
- 2 large eggs 🥚
- 1 tsp almond extract 💧
- 6 tsp raspberry jam 🍓
- 150g fresh or frozen raspberries 🫐
- 50g flaked almonds 🌰
Instructions:
- Preheat your oven to 180°C (350°F). 🔥
- Grease a round tart pan or baking dish with butter. 🧈
- In a bowl, cream together the butter and golden caster sugar until fluffy. 🍬
- Add the eggs one at a time, mixing well after each addition. 🥚
- Stir in the almond extract. 💧
- Gradually add the self-raising flour and ground almonds, mixing until smooth. 🌾🌰
- Spread the raspberry jam evenly on the base of the prepared pan. 🍓
- Pour the batter over the jam, spreading it evenly. 🍰
- Scatter the fresh or frozen raspberries on top, then finish with flaked almonds. 🫐🌰
- Bake in the preheated oven for about 25-30 minutes, or until golden and a skewer comes out clean. ⏱️
- Let it cool slightly before serving. Enjoy! 🌟
How to serve Easy No Pastry Raspberry Bakewell Tart
Serve this delicious tart warm or at room temperature. You can add a dusting of icing sugar on top for an extra touch. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. 🍦🍰
How to store Easy No Pastry Raspberry Bakewell Tart
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, consider freezing it; wrap it well in plastic wrap and foil before freezing for up to 3 months. ❄️🥡
Tips for preparing Easy No Pastry Raspberry Bakewell Tart
- Make sure your butter is at room temperature for easier mixing. 🧈
- If fresh raspberries aren’t available, frozen ones work just as well! 🫐
- You can adjust the amount of raspberry jam to suit your taste, adding more for a sweeter tart. 🍓
Variations
- For a chocolate twist, add cocoa powder to the batter or sprinkle chocolate chips on top. 🍫
- Swap out raspberries for other berries like blueberries or strawberries for a different flavor. 🍓🫐
FAQs
1. Can I make this tart ahead of time?
Absolutely! You can prepare it a day in advance and store it in an airtight container until ready to serve.
2. Is there a gluten-free version of this recipe?
Yes! You can substitute the self-raising flour with a gluten-free blend, and it will work just as well. 🌾🚫
3. Can I use other flavor extracts?
Certainly! While almond extract is traditional, you can experiment with vanilla or lemon extract for a different flavor profile. 🍋✨
Enjoy baking this easy and delicious raspberry bakewell tart! 🍰❤️