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Raspberry tart
- Prep time:
- 20 mins
- Cook time:
- 40 mins
- Serves:
- 4-6
Janet Brinkworth's fruity raspberry tart has a distinctive almond flavour enhanced by a splash of Amaretto
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Ingredients
- 500 g sweet ready-made shortcrust pastry
- 150g Raspberries
For the filling
- 2 egg yolks
- 4 tbsp caster sugar
- 200ml double cream
- 100g sponge biscuits
- 3 tbsp amaretto (almond liqueur), such as Amaretto
Method
1. Preheat the oven to 180C/gas 4.2. On a floured surface, roll the shortcrust pastry to a 28cm diameter circle, 5mm thick. Use to line the base and sides of a 23cm spring-form cake tin, letting any extra pastry overhang the edges
3. Combine the egg yolks and caster sugar in a bowl and whisk until light in colour. Pour in the cream and continue to whisk for a further minute. Crumble in the sponge biscuits and add the almond liqueur.
4. Pour the filling into the pastry-lined tin, and scatter the raspberries over the top. Pull the sides of the pastry over the top of the filling, leaving a gap in the middle with the raspberries exposed.
5. Cook for 35-40 minutes, until the filling is firm to the touch and the pastry, golden. Leave the tart to cool slightly before removing from the tin. Serve warm.
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Latest Comment
what do the sponge fingers add? could this not be made without them? a frangipan type filling is what I envisage am I correct?