I’ve managed to contain my sweet tooth for a while and steer clear of making sweet recipes, but I cracked once I saw beautiful raspberries at my green grocers. All I could think of was is how good they’d taste surrounded by sweet almond frangipane!
I’ve been wanting to make this twist on a bakewell tart for a while, but I wasn’t able to get raspberries in Greece, so I’ve been awaiting raspberry season rather eagerly this year. I think cherry bakewell tart is more traditional, although I asked a couple of British friends and they weren’t so sure. Their point of reference were those shop-bought Mr Kipling’s mini bakewell tarts, which, no offence, are a mockery of the real thing, if you ask me. The truth is you could make this classic dessert with a whole host of fruit: raspberries, blackberries, sweet or sour cherries, peaches, plums, figs and even pears work well, but for me, personally, tart raspberries and a sweet almond filling is the best combo ever! This tart isn’t difficult to make at all and since it works with virtually any summer fruit, you’ll have plenty of time to practise it in the coming months and I’m sure no one will complain.
200 g / 1¾ cups buckwheat flour 40 g / 4 tbsp cornstarch ½ tsp xantham gum 2 tbsp icing / fine sugar OR maple syrup 90 g / 6 level tbsp (not melted!) refined coconut oil*
FILLING
80 ml / 1/3 cup refined coconut oil or mild olive oil 125 g / 2/3 cup caster sugar, coconut sugar OR maple syrup 40 g / ¼ cup flour (I used this GF flour mix) 90 ml / ¼ + 1/8 cup aquafaba homemade / from a tin 200 g / 2 cups almond meal OR finely ground almonds ½ tsp almond essence 200 g fresh or frozen raspberries 1 tbsp cornflour / cornstarch (if using frozen fruit)
FILLING
