This raspberry Bakewell slice is a take on the classic Bakewell tart. It is still a wonderfully sweet almondy treat, but with an oat base and also fresh raspberries interspersed throughout.
What is a Bakewell tart?
If the stories are true then how the Bakewell tart came to be is quite amusing. It is also probably how a lot of recipes come about.
It is said that in the 19th Century the cook of a Mrs Greaves landlady at the White horse in Bakewell accidently made a jam tart wrong. She put the almond mixture on top of the jam instead of mixing it in. And so the Bakewell pudding was created.
Yes originally it was called a pudding and not a tart. It became the Bakewell tart in the early 20th century and that is what we know it as today.
The classic Bakewell tart usually has a pastry base with a layer of jam and then topped with an almond custard. It may then be decorated with slivered almonds.
The almond custard is basically a frangipane there isn’t any difference between the two.
Fun fact there is actually a Bakewell tart day help every year on August 11th.
This post includes affiliate links I earn a small commission from at no cost to you, see my full disclaimer
Tools and Ingredients for a raspberry Bakewell slice
Tools:
- Electric beater or stand mixer with the paddle attachment
- Mixing bowl
- Spatula
- Small saucepan
- Measuring cups or kitchen scale
- Measuring spoons
- 9×9 Square tin lined with parchment paper
Ingredients:
- For the base
- Oat Flour, if you don’t have oat flour you can make your own by blending rolled oats in a food processor or blender.
- Butter, this will be melted down
- Granulated sugar
- Slivered almond, crush these almonds in your hand to make small pieces.
- The filling
- Raspberry jam
- Fresh raspberries broken in half
- Custard topping
- Ground almonds
- Butter, this should be softened to room temperature
- Granulated Sugar
- Eggs, these are best if they are at room temperature
- Almond extract, this is optional but I would highly recommend using it if you can. It adds a lot of that wonderful almond flavour to the custard topping.
- Slivered almonds and fresh raspberries to decorate.
How to make a raspberry Bakewell slice
Pre heat your oven to 360F, 180C
Line your baking tin with some parchment paper. If you crumple the paper first it will fit in the tin easier.
Make the base and add the filling
In a small saucepan melt the butter.
In a medium sized mixing bowl add the oat flour, sugar and slivered almonds along with a small pinch of salt. Pour the melted butter over the top.
Using the electric beater beat it until the ingredients have come together. It should all look wet from the butter, there shouldn’t be any dry clumps.
Tip the mixture into the lined tin and using your fingers flatten it out and firm it down evenly to form the base of the slice.
Take the jam and spread this evenly over the base using a spatula or a knife.
Take the raspberries and split them in half and place them evenly over the jam.
Make the topping
In the same mixing bowl add the sugar and butter. Using a medium speed setting on your mixer beat them together for around 5 minutes, we want the sugar and butter to become nice and fluffy.
Add in the eggs and almond extract if you are using it and mix them in until they have been incorporated. Do not worry if it looks lumpy like it has curdled that is fine.
Next add in the ground almonds and corn starch. Beat the mixture until it looks smooth and fluffy.
Pour the mixture in blobs over the jam filling and using a knife or spatula carefully spread the almond custard over the filling until it is completely covered.
Sprinkle over a small handful of slivered almonds and add a few raspberries as decoration.
Bake the raspberry Bakewell
Place the baking tin into the preheated oven and bake for around 45 minutes.
To check to see if it is ready do the jiggle test. Give the tin a gentle jiggle and if the centre moves give it a little longer. The top should be nice and golden but if it is looking a little dark cover it with some tin foil.
Remove the raspberry Bakewell from the oven and leave to cool completely before removing it from the tin.
Once cooled then remove the Bakewell from the tin and slice into squares ready to serve.
Store it for up to a week in an airtight container.
Gluten-free Raspberry Bakewell Slice
A wonderful twist on the British classic. With an oat base and fresh raspberries it is has that sweet almond custard.
Ingredients
Base
- 250g (2 cups) Oat flour (see note)
- 50g (1/4 cup) Granulated sugar
- 50g (1/4 cup) Crushed slivered almonds
- 150g (2/3 cup) Salted butter, melted
- Small pinch of salt
Filling
- 310g (1 cup) Raspberry jam
- Handful fresh raspberries broken in half
Topping
- 150g (2/3 cup) Salted butter
- 140g (2/3 cup) Granulated sugar
- 3 Eggs
- 1-2 tsp Almond extract (optional)
- 160g (1 1/2 cups) Ground almonds (see note)
- 1 tbsp Corn starch/flour
- Fresh raspberries and slivered almonds to decorate
Instructions
Pre heat oven 360F, 180C
Line 9x9 baking tin with parchment paper.
Base and filling
- In a small saucepan melt the butter.
- In a medium sized mixing bowl add the oat flour, sugar and crushed slivered almonds along with a small pinch of salt. Pour the melted butter over the top.
- Using the electric beater beat it until the ingredients have come together. It should all look wet from the butter, there shouldn't be any dry clumps.
- Tip the mixture into the lined tin and using your fingers flatten it out and firm it down evenly to form the base of the slice.
- Take the jam and spread this evenly over the base using a spatula or a knife.
- Take the raspberries, split them in half and place them evenly over the jam.
Topping
- In the same mixing bowl add the sugar and butter. Using a medium speed setting on your mixer beat them together for around 5 minutes, we want the sugar and butter to become nice and fluffy.
- Add in the eggs and almond extract if you are using it and mix them in until they have been incorporated. Do not worry if it looks lumpy like it has curdled that is fine.
- Next add in the ground almonds and corn starch. Beat the mixture until it looks smooth and fluffy.
- Pour the mixture in blobs over the jam filling and using a knife or spatula carefully spread the almond custard over the filling until it is completely covered.
- Sprinkle over a small handful of slivered almonds and add a few raspberries as decoration.
- Place the baking tin into the preheated oven and bake for around 45 minutes.
- To check to see if it is ready do the jiggle test. Give the tin a gentle jiggle and if the centre moves give it a little longer. The top should be nice and golden but if it is looking a little dark cover it with some tin foil.
- Remove the raspberry Bakewell from the oven and leave to cool completely before removing it from the tin.
- Once cooled then remove the Bakewell from the tin and carefully slice it into squares ready to serve.
Store it for up to a week in an airtight container
Notes
- Make your own oat flour by blending rolled oats in a food processor or blender
- You need ground almonds not almond flour there is a difference.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 195Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 69mgSodium: 61mgCarbohydrates: 26gFiber: 2gSugar: 3gProtein: 6g
Leave a Comment