Raspberry & Lemon Bakewell Tart


In honor of the Great British Bakeoff’s alternative ingredient episode I watched last night, I made frangipane. Just hearing the word you might think I’ve whipped up something with mushrooms in it, but no. In fact, it’s a tart with almond creme and jam. Oh la la.

I originally tested a pear and ginger version of this recipe and didn’t end up posting it because of how ugly it was in pictures. It tasted great, but it looked like a door mat. In an attempt to save my ego, I made a comeback with this little beauty. It’s a slice of summer in the midst of winter. You could even consider it a low carb-ish dessert with the main ingredient being almond flour.


I’ll give you a little trivia I recently learned before you make this, too. You can even consider it a health advisory. The most common allergy that people develop as adults is a nut allergy. Maybe worth a check before you go suffocate yourself with this tart.

If you’re not keen on lemon and raspberry just try another combination. Pear and ginger or rhubarb and vanilla. Make what you like and go nuts (get it?).

**Recipe adapted from original at Williams & Sonoma**


1 egg yolk

2 T. ice cold water or more

1 t. vanilla extract

1⁄3 c. sugar

1 1/4 c. AP flour

1⁄4 t. salt

8 Tbs. cubed cold unsalted butter

375° F / 190° C

  1. In a food processor combine the dry ingredients and egg. Add cubed butter and pulse the blade until mixture resembles bread crumbs.
  2. Add cold water until dough combines and begins to form a ball.
  3. Chill for 30 minutes.
  4. Roll the dough out into a large round and place inside tart tin.
  5. Use a rolling pin to trim the edges and then push the dough to the sides to help raise the remaining edges slightly above the tin.
  6. Place a piece of foil or parchment paper over the dough and then pour baking beans over the top.
  7. Blind bake for 20 minutes or until golden brown.


2 T. unsalted butter

1 1⁄2 c. almond flour

2⁄3 c. sugar

2 eggs

1⁄2 t. lemon extract

1⁄4 t. salt

1 t.  grated lemon zest

1/4 c. raspberry jam

handful of ripe raspberries

1/2 c. apricot jam

375° F / 190° C

  1. Melt butter in small pan on the stove until slightly brown in color. Set aside for step 2.
  2. In mixer combine all ingredients except the raspberries.
  3. On the bottom of the blind-baked crust spread the jam evenly. In spoonfuls add the frangipane mixture careful not to combine the jam and almond mixture together.
  4. Top with raspberries and bake 40-45 minutes until golden.
  5. Gently warm the apricot jam until smooth and brush over the tart for a glossy shine.

3 thoughts on “Raspberry & Lemon Bakewell Tart

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