Bake it healthier Bakewell tart with Streamline Less Sugar Blackcurrant jam

Bakewell Tart

This impressive centre piece hides Streamline Blackcurrant jam which gives a new twist to a classic. Topped with a ground almond sponge and fresh raspberries this healthier version will soon be a dinner party favourite.


For the pastry: 175g plain flour, sifted 65g butter For the filling: 100g Streamline Less Sugar Blackcurrant Jam 150g raspberries 175g caster sugar 175g butter, room temperature 2 free range eggs, beaten 150g ground almonds 25g semolina 1 tsp vanilla bean paste 15g flaked almonds
1 For the pastry: sift the flour into a bowl and stir in the salt. Rub in the butter until mixture resembles breadcrumbs. Stir in 3-4 tbsp cold water to form a dough. Knead lightly. Wrap in cling film and chill for 30 minutes. Roll out the pastry on a lightly floured work surface and use to line 23-24cm fluted flan tin. Cover and chill for 30 minutes. 2 Preheat the oven to 190C/fan180C/Gas 5. Line the pastry case with greaseproof paper and baking beans and bake blind for 15 minutes. Remove from the oven and remove beans and paper and bake for a further 5 minutes. Remove from the oven and allow to cool slightly. 3 Spread the jam over the base of the pastry case evenly. Scatter over half the raspberries evenly. 4 Reduce oven temperature to 180C/fan170C/Gas 4 5 In a large bowl beat together the butter and sugar until pale and fluffy. Gradually beat in the eggs until combined. Fold in ground almonds, semolina and vanilla paste until well combined. Spread the mixture over the raspberries evenly in the base of the pastry case. Lightly press the remaining raspberries into the mixture. Scatter over almonds and bake for 35-45 minutes, turning once during cooking, until risen and golden. 6 Remove from the heat and allow to cool slightly. Serve warm or room temperature.

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  • Prep time 30 (plus cooling and chilling) Minutes
  • Cook time 65 Minutes
  • Serves 8
  • Skill level moderate

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