So my sister has an office morning tea today for a colleague that is leaving, and earlier in the week she made me an offer, for me to cater for the morning tea and that she would pay me in return.
She had a number of requests: nothing with too much chocolate, nothing too sweet (a lot of older/plain old people at her work), and something that would be easy for people to pick up in a napkin and take back to their desks to eat.
After some perusal of my recipes and recipes online, I decided to make Lemon Poppyseed Biscuits, Cappuccino Babycakes, and a Raspberry Bakewell Tart.
I’d previously made the tart for a picnic that my sister’s friends were having, and at the time I had fresh blueberries. However with it being a miserably cold winter, blueberries are astronomically expensive so I decided to just use frozen raspberries instead. I got this recipe off taste.com.au, where it’s called a Summer Berry Bakewell from the magazine Delicious, but I’ve tweaked it slightly, as well as making my own pastry from a different recipe.
For your shortcrust pastry, you will need:
- 250g plain flour
- 125 unsalted butter, chilled, finely chopped
- 2 egg yolks, chilled
- 80g sifted icing sugar
- Process the flour, icing sugar and butter in a food processor until the mixture resembles breadcrumbs.
- Whisk the egg yolks and a tablespoon of chilled water in a bowl until combined, then with the food processor running, add to the flour mixture. Process until the mixture begins to form large clumps, stopping the machine before the mixture forms a bowl.
- Turn the pastry out onto a work surface and knead gently to bring together. Form into a disc for a round tart or into a log shape for a rectangular tart. Wrap in plastic wrap and refrigerate overnight or for at least two hours.
- One batch shortcrust pastry
- 4 tbs good quality raspberry jam
- 100g unsalted butter
- 100g caster sugar
- 1 egg
- 60g almond meal
- 1 tbs self-raising flour
- 150g frozen raspberries
- Icing sugar, to dust
Weigh down the pastry with pie weights, beans or rice:
Bake in the oven for 10 minutes, then remove the rice/weights and bake for a further 10 minutes or until golden.
Allow it to cool slightly before spreading it with the raspberry jam:
Cream the butter and the sugar until pale and beat in the egg. Fold in the almond meal and flour. Spread the filling over the jam and arrange the fruit over the top:
Bake for 25-30 minutes until golden. Serve dusted with icing sugar (I didn’t dust this one as it was going to be served the next day).
Beautiful and golden 🙂 From what I heard, it went down an absolute treat.
Have an amazing and safe weekend, lovelies!! xx