Raspberry Red Bakewell Tart
TOTAL TIME: Prep: 30 min. + freezing Bake: 30 min. + cooling
YIELD: 12 servings.
I fell for the Bakewell tart, a British dessert, while stationed in Dubai with the Navy. Jam with almond filling is traditional, but red velvet makes this a holiday dazzler. —Crystal Schlueter, Northglenn, Colorado
Ingredients
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1 sheet refrigerated pie pastry
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1 large egg white, lightly beaten
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FILLING:
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1/4 cup seedless raspberry jam
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2/3 cup butter, softened
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3/4 cup sugar
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3 large eggs
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1 large egg yolk
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1 tablespoon baking cocoa
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2 teaspoons red paste food coloring
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1 cup ground almonds
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ICING:
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2-1/2 cups confectioners' sugar
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3 tablespoons water
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1/4 teaspoon almond extract
Directions
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1.
Preheat oven to 350°. Unroll pastry sheet into a 9-in. fluted tart pan with removable bottom; trim even with rim. Freeze 10 minutes.
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2.
Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 12-15 minutes or until edges are golden brown.
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3.
Remove foil and weights; brush bottom of crust with egg white. Bake 6-8 minutes longer or until golden brown. Cool on a wire rack.
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4.
Spread jam over bottom of crust. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in eggs, egg yolk, cocoa and food coloring. Fold in ground almonds. Spread over jam.
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5.
Bake 30-35 minutes or until filling is set. Cool completely on a wire rack.
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6.
In a small bowl, mix confectioners' sugar, water and extract until smooth; drizzle or pipe over tart. Refrigerate leftovers.
Nutrition Facts
1 piece: 404 calories, 20g fat (9g saturated fat), 92mg cholesterol, 181mg sodium, 53g carbohydrate (42g sugars, 1g fiber), 5g protein.
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