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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
  • Total Time
    Prep: 30 min. + freezing Bake: 30 min. + cooling
  • Makes
    12 servings

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

Directions

  • Preheat oven to 350°. Unroll pastry sheet into a 9-in. fluted tart pan with removable bottom; trim even with rim. Freeze 10 minutes.
  • 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.
  • 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.
  • Spread jam over bottom of crust. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs, egg yolk, cocoa and food coloring. Fold in ground almonds. Spread over jam.
  • Bake 30-35 minutes or until filling is set. Cool completely on a wire rack.
  • In a small bowl, mix confectioners' sugar, water and extract until smooth; drizzle or pipe over tart. Refrigerate leftovers.
Editor’s Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Nutrition Facts
1 slice: 404 calories, 20g fat (9g saturated fat), 92mg cholesterol, 181mg sodium, 53g carbohydrate (42g sugars, 1g fiber), 5g protein.

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