Raspberry Bakewell Tart

For those days when you wonder what to do with 20Kg of Raspberries.

Ingredients

• 140g Ground Almonds
• 140g Softened Butter
• 140g Golden Caster Sugar
• 140g Self-raising Flour
• 2 Eggs
• 1 Tsp Vanilla Extract
• 250g Raspberries
• 2 Tbsp Flaked Almonds
• Icing Sugar, to serve

Method

1. Heat oven to 180C/160C Fan/Gas 4.
2. Base line and grease a deep 20cm loose-bottomed cake tin.
3. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla essence in a food procesor.
4. Don't have a food processor, lots of elbow work instead.
5. Spread half the mix over the bottom of cake tin and smooth out.
6. Scatter the raspberries over then spread the remaining mix on top. Smooth out.
7. Scatter the flaked almonds over the top of the mix.
8. Bake for 50 minutes until golden, watch the flaked almonds do not burn.
9. Cool, remove from the tin and dust with icing sugar to serve.