Fresh Raspberry Bakewell Slices for Summer Days
I’m determined that we are still in the middle of summer but my Autumn raspberries tell me that isn’t so, sadly. However, I think the Autumn ones taste better than the summer varieties, to me they taste more like the wild raspberries growing wild in Norwegian verges. What to use them for? The raspberry jam is already made, the sun still shines, what about making some summery bakewell tart slices from Vanessa and eat them outside.
Sweet raspberries on a crisp base, with raspberry jam in an almond frangipane must be the perfect summer bake. It’s a simple recipe that gets better if you have the will power to leave it overnight. My key piece of advice is to use the Italian bitter almond. The combination of raspberries and almond is a classic. What really makes this bake sing with delight is the wonderful natural essences from BakeryBits. Just be careful not to put too much in as it is very strong.