Bakewell Tart

AuthorBobCategory, DifficultyBeginner

The Bakewell Tart dates back to the Victorian times - not to be confused with the iced version now seen in most shops. A light sponge mix, laced with almonds, and set in a light shortcrust pastry. Delicious!

Bakewell Tart

Yields12 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Pastry
 250 g Self Raising Flour
 80 g Margarine
 65 g Lard
 Ice Cold Water
Filling
 150 g Margarine
 150 g Caster Sugar
 3 Eggs
 250 g Self Raising Flour
 50 g Ground Almonds
 1 tbsp Almond Essence
 4 tbsp Milk
 1 tbsp Icing Sugar
 225 g Fruit Jam

Pastry
1

Mix the flour, margarine & lard together until it becomes a fine crumb. Add sufficient cold water to form into a paste. Take care not to add too much water as the paste should not be sticky.

2

Roll out the pastry & line a round 25cm flan dish with the pastry, lifting the sides to form a raised edge.

Filling
3

Spread the jam over the base of the pastry.

4

Pre heat oven to 140ºC.

5

Place the margarine & sugar into a mixing bowl & blend together until light & creamy in colour. Add the eggs to the mixture, one at a time, beating well.

6

Add the flour, almonds, almond essence & milk & fold lightly into the mixture.

7

Gently add the filling to the pastry base, covering the jam layer completely.

8

Bake on the middle shelf of the oven for approximately one hour. To test that the dish is cooked, push a knife into the centre. If, when you remove it, the knife is clean then it is cooked. Allow to stand for 15 minutes before serving.

9

To decorate the bakewell, sift icing sugar over the top.

10

bakewell tart

Ingredients

Pastry
 250 g Self Raising Flour
 80 g Margarine
 65 g Lard
 Ice Cold Water
Filling
 150 g Margarine
 150 g Caster Sugar
 3 Eggs
 250 g Self Raising Flour
 50 g Ground Almonds
 1 tbsp Almond Essence
 4 tbsp Milk
 1 tbsp Icing Sugar
 225 g Fruit Jam

Directions

Pastry
1

Mix the flour, margarine & lard together until it becomes a fine crumb. Add sufficient cold water to form into a paste. Take care not to add too much water as the paste should not be sticky.

2

Roll out the pastry & line a round 25cm flan dish with the pastry, lifting the sides to form a raised edge.

Filling
3

Spread the jam over the base of the pastry.

4

Pre heat oven to 140ºC.

5

Place the margarine & sugar into a mixing bowl & blend together until light & creamy in colour. Add the eggs to the mixture, one at a time, beating well.

6

Add the flour, almonds, almond essence & milk & fold lightly into the mixture.

7

Gently add the filling to the pastry base, covering the jam layer completely.

8

Bake on the middle shelf of the oven for approximately one hour. To test that the dish is cooked, push a knife into the centre. If, when you remove it, the knife is clean then it is cooked. Allow to stand for 15 minutes before serving.

9

To decorate the bakewell, sift icing sugar over the top.

10

bakewell tart

Bakewell Tart

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