Bakewell Tart Recipe

Bakewell Tart Recipe – I absolutely love a good Bakewell, but it’s called a Bakewell pudding if you visit Bakewell in Derbyshire!

A proper Bakewell pudding looks nothing like my slice but I love my recipe and so do all my family and friends. Jammy and squidgy, yum!

Makes 12 slices

Bakewell Tart Ingredients

• 1 x 375g pack of shortcrust pastry
• 8 tbsp of raspberry jam
• 170g soft unsalted butter
• 200g caster sugar
• 4 large eggs beaten
• 2 tbsp fresh lemon juice
• 1 tbsp almond extract
• 250g ground almonds
• 50g flaked almonds
• Icing sugar to dust

Method

Roll out the pastry until 3mm thick and line a 22cm tart tin and trim the edges.

Chill for 30 minutes in the fridge.

Preheat the oven to 190C/375F/GM 5.

Prick the pastry base and line lightly with foil, cover with baking beans and put into the oven for 15 minutes.

Take the tin out of the oven and remove the foil and beans.

Put the tin back into the oven to colour for 5 minutes.

Remove from the oven and cool.

Spread the jam over the pastry base.

The Filling

Beat the butter and sugar until pale in colour.

Slowly add the eggs and lemon.

Add the almond extract.

Fold in the ground almonds.

Spoon the filling over the jam and spread evenly.

Sprinkle over the flaked almonds.

Place on a baking sheet and bake for 30-35 minutes until the filling is golden and firm in the middle. If the pastry starts to brown then cover the top with foil.

Remove and cool, then dust with icing sugar.

When totally cold, cut into 12 slices.

I might be a little over generous with my slices! But what the heck!

Bakewell Tart could be a family favourite in your household, just like it is in mine!

Enjoy!