Bakewell tart
This version involves a pastry base lined with preferably homemade raspberry jam and a light almond sponge – it makes a wonderful pudding which keeps well, freezes well and tastes delicious either hot or cold. The same recipe can be used to make Maids of Honour – little individual tarts for the tea table.
Ingredients
Serves 8-10
- 170g (6oz) shortcrust pastry (170g plain flour, 60g butter, 30g lard, water)
- Half a jar of homemade or good-quality raspberry jam
- 220g (8oz) caster sugar
- 220g (8oz) margarine
- 4 eggs
- 140g (5oz) self-raising flour
- 110g (4oz) ground almonds
- 60g (2oz) flaked almonds
Method
- Preheat the oven to 190°C. Roll out the pastry and use to line a large flan dish (25cm in diameter). Line with tinfoil and fill with dried beans or a suitably sized cake tin to hold it down. Bake in the oven for 20 minutes.
- Remove foil and spread the raspberry jam on the bottom. Reduce the oven temperature to 150°C.
- To make the filling, cream the margarine and sugar together until pale, light and fluffy. Stir in the eggs. Add the flour and ground almonds and stir to form a smooth mixture. Spread evenly over the jam.
- Sprinkle the top with the flaked almonds and bake in the middle of the oven for about 35 minutes, until golden brown, well risen and firm to the touch.
- Serve warm with cream or custard.
Rambler's Rewards: Cooking from Coast to Coast by Elizabeth Guy Photographs by Derry Brabbs. Published by Frances Lincoln at £20.00. Buy this book at a discount at Saga Books.