chefcookbook-featured

The Raspberry Slice a Variation of the Bakewell Tart

In my search for the perfect companion to the afternoon cup of tea, I found this recipe. It is a twist on the Bakewell pudding, which is more popularly known outside of Derbyshire, England as the Bakewell tart. Because of the slight differences between this and the original Bakwell pudding, this dish is titled the raspberry slice. It takes forty five minutes to prepare and thirty five minutes to bake, but it is well worth the morning’s work to enjoy a couple of slices in the back garden with a pot of tea, and, if feeling generous, a couple of friends too. So without further hesitation, this article will now share with its readers the information needed to make their own raspberry slice. I cannot stress how enjoyable this dish is.

The ingredients:

  • A 375 gram packet of sweet short-crust pastry
  • Five tablespoons of good quality raspberry jam A thick and seedless jam works best for this recipe
  • 100 grams of recently thawed frozen raspberries
  • 25 grams of flaked almonds
  • Four tablespoons of good quality apricot game

The ingredients for the sponge:

  • 200 grams of softened butter, and a little extra will be required for the tin
  • 200 grams of golden caster sugar
  • 100 grams of ground almonds
  • 100 grams of flour, self raising
  • One teaspoon of baking powder
  • One half of a teaspoon of almond extract
  • Four beaten eggs

The method:

1. Preheat the oven to 200 degrees Celsius, or 180 degrees Celsius if the oven is fan assisted. Butter a tray-bake tin, of around 20 by 30 centimeters, and then line it with parchment paper. Roll the pastry out to fit the tin. Prick the pastry with a fork and transfer it to the fridge to chill for around twenty minutes.

2. Bake the chilled pastry for up to ten minutes. It should be cooked, but not so much that it starts to drastically change color. Allow the pastry to cool for a couple of minutes, and lower the temperature of the oven by 20 degrees Celsius. Sporadically scatter the raspberry jam over the pastry and dot some raspberries over the jam.

3. And now to make the sponge, take a large bowl and combine all of the ingredients. Beat them with an electric whisk until the mixture is soft. Spoon the mixture over the raspberries and ensure it is smoothly spread. Dot the flaked almonds and then bake for up to forty minutes or until the color is turning golden. Allow to cool while still inside the tin. There is an option at this point to wrap and freeze the pastry for up to a few months.

4. When the pastry is ready to serve, ensure it has thawed for up to four hours at room temperature before reheating at a low temperature. Take the apricot jam and melt it with one tablespoon of water. Brush this mixture over the surface of the sponge at the last moment before serving the raspberry slice.

For those who want to look further in the subject, I will recommend trying Femina’s raspberry slices (or as they refer to the term – Femina hindbrsnitter).

Published by

guest blogger

This is a guest article on The Chefs Cookbook.

2 thoughts on “The Raspberry Slice a Variation of the Bakewell Tart”

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge
This blog uses premium CommentLuv which allows you to put your keywords with your name if you have had 3 approved comments. Use your real name and then @ your keywords (maximum of 3)