RASPBERRY RED BAKEWELL TART

Raspberry Red Bakewell Tart image

I fell for the Bakewell tart, a British dessert, while stationed in Dubai with the Navy. Jam with almond filling is traditional, but red velvet makes this a holiday dazzler. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 15

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Ingredients

1 sheet refrigerated pie pastry
1 large egg white, lightly beaten
FILLING:
1/4 cup seedless raspberry jam
2/3 cup butter, softened
3/4 cup sugar
3 large eggs
1 large egg yolk
1 tablespoon baking cocoa
2 teaspoons red paste food coloring
1 cup ground almonds
ICING:
2-1/2 cups confectioners' sugar
3 tablespoons water
1/4 teaspoon almond extract

Steps:

Preheat oven to 350°. Unroll pastry sheet into a 9-in. fluted tart pan with removable bottom; trim even with rim. Freeze 10 minutes., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 12-15 minutes or until edges are golden brown., Remove foil and weights; brush bottom of crust with egg white. Bake 6-8 minutes longer or until golden brown. Cool on a wire rack., Spread jam over bottom of crust. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs, egg yolk, cocoa and food coloring. Fold in ground almonds. Spread over jam., Bake 30-35 minutes or until filling is set. Cool completely on a wire rack., In a small bowl, mix confectioners' sugar, water and extract until smooth; drizzle or pipe over tart. Refrigerate leftovers.

Nutrition Facts : Calories 404 calories, Fat 20g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 181mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 1g fiber), Protein 5g protein.