Bakewell Tart is another traditional dish that is very difficult to purchase in it’s traditional form. This recipe produces a beautiful blend of Almond and Raspberry.
Here is my recipe that I feel meets my experience of the taste for the traditional Bakewell Tart.
200°cel./400°far./Gas Mark 6
Short crust Pastry
6ozs Plain Flour
2.5ozs Kraft (or equivalent butter or margarine)
2 Tablespoon full of cold water
Sponge Filling on Pastry Base
1.5-2 Tablespoons of Raspberry Jam
5ozs Kraft (or equivalent)
5ozs Caster Sugar
5 ozs Ground Almonds
1 large egg
1 Teaspoon of Almond Extract
2 ozs of Flaked Almonds
Making the Pastry
Mix the Flour and Kraft together into a smooth paste. Add the water and mix the water into the paste to make the Pastry.
Roll the pastry out and place the pastry into a large greased round flan tin, or two smaller flan tins.Ensure that the pastry covers the bottom and side so that there are no holes or cracks. (This is to make sure that the Jam does not leak out of the pastry while cooking the sponge.)
Bake the cases for 15 minutes take out and leave for 5 minutes.
Spread the Jam over the pastry base.
Making the Sponge
Place the Kraft and sugar into the bowl and mix into a paste.
Add the ground almond, egg, almond extract and stir them in.
Pour the mixture into the pastry base, ensuring that the sponge mixture reaches the side of the pastry so that the jam with not bubble up through any spaces.
Finally, sprinkle the flaked almonds onto the sponge mixture.
Place into the oven for 25-35 minutes – until the sponge is cooked.