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Raspberry and almond Tart

Raspberry and almond Tart

Raspberry and almond Tart
Difficulty: Moderate


  • 500g shortcrust pastry

  • 50g butter

  • 50g caster sugar

  • 1 small egg

  • 125g ground almonds

  • ¼ tsp vanilla extract

  • 200g raspberries

  • 1 small orange, zest only

  • 25g whole blanched almonds, crushed


Preheat the oven to 200 ºC.

Roll out the pastry to a 30cm x 20cm rectangle and transfer to a greased baking sheet. Prick with a fork and bake for five minutes.

Beat the butter and caster sugar until pale and fluffy. Stir in the egg, ground almonds and vanilla extract to make a stiff paste. Spread the almond paste on top of the pastry leaving a border of pastry on the outside.

Combine the raspberries and orange zest. Scatter over the paste and push down slightly. Scatter over the crushed almonds.

Bake for 20-25 minutes until puffed and golden. Remove from the oven and gently transfer to a wire rack to cool. Slice and serve.

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about the wine

Fine Tawny

The Fine Tawny is drawn from a reserve of fine wood ports which have been aged for up to three years in seasoned oak casks, each holding about 650 litres of wine. The individual wines are then blended to guarantee consistency of quality and house style.

Fine Tawny

12°C to 16°C

Bottle standing upright

Not necessary