Photo: Cecilia Par
Lighter Bakewell tart
14 ingredients
25 min + 50 min
Cuts into 8 slices
openrecipes
Angela Nilsen slashes the fat and sugar content of this tea time classic shortcrust pie with fresh raspberries and iced topping
Estimated Nutrition (whole recipe, rough)
753
Calories
38g
Protein
9g
Fat
130g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Pastry | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g shop-bought shortcrust pastry (we used Jus-Rol)
- flour , for dusting
- 100g fresh raspberries
- 1 tbsp raspberry conserve or jam
- 1 tbsp flaked almonds
- 1 heaped tbsp icing sugar
- 50g ground almonds
- 50g polenta (cornmeal)
- 50g golden caster sugar , plus 2 tsp
- ½ tsp baking powder
- 2 medium eggs
- 100g natural yogurt
- scant ½ tsp almond extract (see tip below)
- 2 tbsp rapeseed oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes