Raspberry Red Bakewell Tart
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
- 1 sheet refrigerated pie pastry
- 1 large egg white, lightly beaten
- FILLING:
- 1/4 cup seedless raspberry jam
- 2/3 cup butter, softened
- 3/4 cup sugar
- 3 large eggs
- 1 large egg yolk
- 1 tablespoon baking cocoa
- 2 teaspoons red paste food coloring
- 1 cup ground almonds
- ICING:
- 2-1/2 cups confectioners' sugar
- 3 tablespoons water
- 1/4 teaspoon almond extract
Reviews
Delicious! Also made it again in separate ramekins for dinner party. Everyone loved it!
Made this for Christmas. The only change I made was that I added half a teaspoon of almond extract to the filling since I did not use icing on the top. I used a paper doily and powdered sugar to decorate the tart. I cut out the center of the doily in shape of a Christmas tree. It looked very festive and it was delicious. Definitely a keeper. Thank you, sugarcrystal, for sharing.
I'm writing this review to answer the question of DDPLoeches. I am the submitter of this recipe. Traditionally bakewell tarts often have icing spread over the whole top. That's what I'd intended, so the amount of powdered sugar would allow for plenty of icing. Taste Of Home came up with the beautiful snowflake design, which allows you to actually see the red color beneath. If you are worried about the sugar, you can simply dust the top with a spoonful of powdered sugar, which is also common with bakewell tarts.
I'm giving it 5 stars because it's beautiful, but please tell me why we need 2 and a half cups of powdered sugar to draw that snowflake design on top. I have to think it's overkill, and if that's counted in the carbs and sugars...I'd like to make it, though!
Oh, this was exquisite!