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
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
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1Preheat oven to 350°. Unroll pastry sheet into a 9-in. fluted tart pan with removable bottom; trim even with rim. Freeze 10 minutes.
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2Line 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.
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3Remove foil and weights; brush bottom of crust with egg white. Bake 6-8 minutes longer or until golden brown. Cool on a wire rack.
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4Spread jam over bottom of crust. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in eggs, egg yolk, cocoa and food coloring. Fold in ground almonds. Spread over jam.
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5Bake 30-35 minutes or until filling is set. Cool completely on a wire rack.
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6In a small bowl, mix confectioners' sugar, water and extract until smooth; drizzle or pipe over tart. Refrigerate leftovers.
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