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Bakewell Tart

We sometimes omit the pastry lattice and sprinkle flaked almonds over the top instead.

Serves 6


2 ozs (50g/1/2 stick) butter

4 ozs (110g/1 cup) flour

pinch of salt

1oz (25g/1/8 cup) castor sugar

1 beaten egg (use about half)

2oz (50g/1/2 stick) butter

1 1/2oz (40g/scant 1/4 cup) castor sugar

1 egg

1oz (25g) ground almonds

1 1/2oz (40g/generous 1/4 cup) flour

1/2 teaspoon baking powder

3-4 tablespoons (3-4 American tablespoons + 3-4 teaspoons) Raspberry Jam (see recipe)

1 x 7 inch (18cm) flan ring

Make the shortcrust pastry in the usual way. Cover, leave to rest for 15 minutes in the refrigerator. Line the flan ring.

Spread a thin layer of raspberry jam in the base of the flan. Cream the butter, add the castor sugar and beat until white and creamy, add the beaten egg, and then stir in the flour, ground almonds and baking powder. Spread this mixture carefully over the jam and smooth the top. Cut the remaining pastry into thin strips and arrange in a lattice pattern over the top of the flan. Egg wash carefully and bake in a moderate oven 180-190°C / 350-375°F / Gas Mark 4-5 for approx. 40 minutes. Sprinkle with icing sugar and serve warm or cold with a bowl of softly whipped cream.

Note: This tart is also delicious if the raspberry jam is replaced by a thick apple purée or apricot jam.

* If you would like to decorate the tart with a pastry lattice, use 62g (2 1/2oz/generous 1/2 stick) butter and 125g (4 1/2oz/generous 1 cup) flour.

Marmalade Bakewell Tart

Substitute marmalade for raspberry jam in the above recipe.

Redcurrant Bakewell Tart

Substitute redcurrant pulp (see recipe) for raspberry jam in the above recipe.

This is a recipe by
Darina Allen
View all my recipes

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