Bakewell tart

Bakewell tart

By
From
Baking
Serves
6-8
Photographer
Vanessa Levis

This very old English recipe – originally called Bakewell pudding, after the town in Derbyshire – has many variations. The mixture can be baked in one large tart shell, as here, or in small tart cases.

Ingredients

Quantity Ingredient
1 quantity * plain rich shortcrust pastry [rid:3101]
60g butter, softened
3 tablespoons caster sugar
1 egg
4 tablespoons ground almonds
a few drops vanilla or almond essence
raspberry jam, extra caster sugar to sprinkle
or 500g stewed fresh apple, pear or plum, extra caster sugar to sprinkle

Method

  1. Roll out the pastry and use it to line a 20 cm flan tin. Chill for about 20 minutes.
  2. Bake blind for 15 minutes in a preheated 190°C oven. Remove the pastry from the oven and increase the oven temperature to 220°C.
  3. Meanwhile, using an elelctric mixer, cream the butter and gradually beat in the sugar until the mixture is light and fluffy. Beat in the egg, then add the almonds and essence. Beat well.
  4. Spread the partially baked pastry case with the fruit, straining off as much of the juice as possible, or with enough raspberry jam to cover the base. Spread the almond mixture on top.
  5. Bake for about 30 minutes until golden brown. Sprinkle with the extra caster sugar. Serve cool.
Tags:
baking
bakery
margaret
fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again