Latticed Raspberry Bakewell

Servings: Serves: 8

Nutritional Information:

Per serving (114g)

Calories 487, Fat 32g, Saturates 9.1g, Carbohydrate 45g, Sugars 14g, Fibre 3g, Protein 6.5g, Salt 0.53g


Ingredients

You will also need

8-inch tart case

Method

1

To begin, roll out the pastry ¼ inch thick and line the tart case, keep the excess to make the lattice. Prick the bottom with a fork and blind bake for 10 minutes.

2

For the frangipane, add the butter, almonds, sugar, flour, baking powder, vinegar, soya milk and almond extract to a bowl and beat together until fully incorporated. Place the mixture into a fridge to chill for 30 minutes

3

Spread the jam evenly in the bottom of the pastry case, and then fill the pastry case with the frangipane.

4

To make the lattice, roll out the excess pastry and cut 8 strips of the pastry and use these to weave the lattice on the top. Sprinkle with the flaked almonds and place in the oven to bake for 25-30 minutes until the filling has set and the pastry is golden and crisp.

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