Crushed raspberry Bakewell tart with lemon drizzle icing
Usually made with shortcrust pastry, Nici Wickes' easy Bakewell tart recipe uses store-bought puff pastry, which means it doesn’t need to be baked blind before filling, so it’s super-simple!
Ingredients
- Crushed raspberry Bakewell tart
- 1 sheet flaky puff pastry
- 4 tablespoon raspberry jam
- 125 gram punnet fresh raspberries
- 150 gram butter, softened
- 170 gram sugar
- 150 gram ground almonds
- 2 eggs
- 2 heaped tbsp plain flour
- zest from 1 lemon
- almonds, sliced, for sprinkling
- Lemon drizzle icing
- 1/2 cup icing sugar
- 1-2 tsp lemon juice
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