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!
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.
Roll out the pastry & line a round 25cm flan dish with the pastry, lifting the sides to form a raised edge.
Spread the jam over the base of the pastry.
Pre heat oven to 170ºC, Gas mark 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.
Add the flour, almonds, almond essence & milk & fold lightly into the mixture.
Gently add the filling to the pastry base, covering the jam layer completely.
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.
To decorate the bakewell, sift icing sugar over the top.
Ingredients
Directions
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.
Roll out the pastry & line a round 25cm flan dish with the pastry, lifting the sides to form a raised edge.
Spread the jam over the base of the pastry.
Pre heat oven to 170ºC, Gas mark 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.
Add the flour, almonds, almond essence & milk & fold lightly into the mixture.
Gently add the filling to the pastry base, covering the jam layer completely.
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.
To decorate the bakewell, sift icing sugar over the top.