From the 1960s divider · Tea trolley days
Bakewell Tart
Crisp pastry, a layer of raspberry jam and almond sponge scattered with flaked almonds.
- Prep35 mins
- Cook35 mins
- Serves8
- DifficultyMedium
Photo: avlxyz, CC BY-SA 2.0 · Photo: jeffdjevdet, CC BY 2.0
From the tin
The Bakewell pudding comes from the Derbyshire town of Bakewell, where it is still sold. The tart, with its almond sponge and flaked almonds, became the teatime favourite. In 1967 cherry Bakewells appeared in shops and made the iced version famous, but the home-made tart was on the tea trolley long before.
Bakewell TartServes 8 · 1960s
You'll need
Method
- Rub the butter into the flour, add water to form a dough, wrap and chill for 30 minutes.
- Roll out and line a 23cm tart tin. Prick the base, chill for 15 minutes, then bake blind at 200°C / 180°C fan / gas 6 for 15 minutes.
- Spread the jam over the base.
- Beat the softened butter and sugar until pale, beat in the eggs, then fold in the ground almonds and almond extract.
- Spread over the jam, scatter with flaked almonds and bake at 180°C / 160°C fan / gas 4 for 30 to 35 minutes until golden and set. Dust with icing sugar.
