Bakewell Tart with Fresh Raspberries

Preparation info
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By Nigella Lawson

Published 1998

  • About

We had bakewell tart, or bakewell pudding, at school: sweet, stodgy, dense and heavy, a rigid disc of pastry smeared with red jam and topped with a sandy paste which itself bore the weight of a hardened pool of greying white icing. It had its charms, but I don’t intend to emulate them here. This version is bold with almonds: the traditional frangipane topping is rich with them of course, but here the pastry also has a good couple of tablespoons of them which both lightens the texture and st