This tart tastes every bit as amazing as it looks, so if you have an afternoon to spare and you where still searching for something to do, this could be it. It’s not hard to make, it just takes time, a lot of time! Also, you can’t make it much in advance, if you leave it overnight the pastry will go all soggy. Still good, just a bit less of a wow factor… This is again one of my trusted GoodFood recipes so that already tells you that it will be delicious!
First, make the pastry by tipping 200 g plain flour, 175 g ground almonds, 175 g caster sugar and 200 g cold diced butter in a food processor. Pulse until you get the texture of breadcrumbs. Now add 1 egg yolk and pulse until it all comes together to form a soft pastry. The pastry will be too soft to roll out, so press it evenly into a 25 cm tart tin (lined with greaseproof paper). until the pastry comes up above the edges of the tin. Rest in the freezer for at least 20 min.
Preheat the oven to 170 C. Line the tart case with baking parchment (or tin foil) and baking beans and bake for 20 min until the edges are starting to brown. Remove the beans and paper, then continue to bake for 10-15 min until biscuity. Leave to cool, trim the edges with a knife (or don’t and go for a more rustic look), then carefully remove from the tart tin.
To make the filling, whisk 200 ml crème fraîche until firm (it needs to be cold, otherwise you’ll have difficulty whisking it, so don’t take it out of the fridge until you are ready to use it). Then add 85 g caster sugar, 1/2 tsp vanilla essence and the juice and zest of 1/2 lemon. Whisk again to get a thick cream. Spread over the bottom of the tart case, then meticulously place about 700 g raspberries on top in concentric circles.
Meanwhile, heat up 5 tbsp raspberry jam in the microwave or a pan with 2 tbsp water until bubbling. Push the glaze through a sieve into a bowl, then paint it over the raspberries with a pastry brush. Serve straight away or store in a cool place for a few hours max until ready to slice. Enjoy!