Raspberry Shortcake Tart
Ingredients
For the Base:
- 120g plain flour
- 60g caster sugar
- 1/2 teaspoon baking powder
- 110g cold butter, diced
- 1 egg yolk
- 1/2 teaspoon vanilla extract
For the Filling:
- 120g raspberry jam
- 300g fresh raspberries
- Topping
- 50g plain flour
- 50g light brown sugar
- 40g cold butter, diced
Method
- Preheat oven to 190C.
- For the base, blitz the flour, sugar and baking powder with the butter until crumbly.
- Add egg and vanilla and mix until it forms a ball.
- Press the dough into a parchment lined 23cm springform tin and top with the jam and fresh raspberries.
- In a bowl, using your hands mix flour, sugar and butter.
- Crumble the mixture over the jam.
- Bake for about 35-40 minutes, or until golden.
- Cool on a wire rack and slice.