Bakewell Pastry Slice

This is a twist on the classic bakewell tart - a puff pastry slice with a raspberry and almond filling. I came across this amazing recipe when looking at the Sorted Food Youtube Channel , it is perfect for a Sunday Afternoon bake and filled the kitchen with a delicious scent!

Onto the recipe: 
  • butter, softened (65g)
  • caster sugar (80g)
  • 2 small eggs, beaten
  • ground almonds (100g)
  • ½ tsp of almond essence
  • 1 packet of puff pastry, ready rolled (320g)
  • 1 punnet of fresh raspberries, cut in half
  • 1 egg, beaten
  • 1 tbsp of brown sugar

1. Preheat your oven to 180°C / Gas Mark 3 / 350°F
2. Beat the butter and the sugar into a bowl until fluffy and pale
3. Add the 2 eggs slowly to the bowl - one at a time, mixing continuously (Whisk the other eggs in a separate bowl for the egg wash)

- A simple way of checking if the eggs have gone off/bad... Fill a bowl with cold water and place the egg inside. If it sinks to the bottom, it's good. If it floats, it's bad.

4. Fold the ground almonds and essence into the bowl until incorporated. 
5.Unroll the pastry onto a non-stick baking tray or one lined with butter and/or parchment paper. 
6.Lay the raspberries down the centre third of the sheet and squish them slightly. 

7. Pour the almond mix on top of the raspberries and spread out evenly. 

8. Slice diagonal slits in the pasty, 1cm apart either side of the almond centre. 

9.Brush the strips with beaten egg and fold over on top of the almond mix so that they alternate and cross over. 
10. Brush the top of the puff pastry with the egg wash and sprinkle with brown sugar. 

11. Place in the oven for 30 minutes until golden and the pastry is risen and cooked. 

I also made miniature ones - which sort of looked like mini Cornish pasties! 

There you have it - A Bakewell Tart inspired Pastry Slice which smells, tastes and looks delicious! Enjoy xx


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