Grandma's bakewell tart
I recently came across my maternal Grandma's recipe book, printed in 1933, coming across a piece of paper, placed between two pages, containing her version of bakewell tart. I have not changed the recipe only converted the quantities for the ingredients from imperial to metric. The recipe makes a delicious tart and I remember her making this for Sunday afternoon tea. The tart does not have to be blind baked first before adding the filler. I apologise for the poor photo but the family started tucking into the tart before I could photograph it. I will replace the pic next time I make the tart.
Ingredients
Serves: 10
- For the shortcrust pastry
- 225g plain flour
- 125g butter
- 1 pinch salt
- cold water, as needed
- For the filling
- 100g butter, at room temperature
- 100g caster sugar
- 100g self raising flour
- 2 eggs
- 50g ground almonds
- few drops almond extract
- 2 tablespoons milk
- 2 to 3 tablespoons raspberry jam
- flaked almonds, for dressing the top of the tart
Method
Prep:30min ›
Cook:25min ›
Extra time:30min chilling ›
Ready in:1hr25min
- Put the flour and butter into a food processor and blend until the mix resembles bread crumbs. Add a pinch of salt and a small amount of water. Mix, adding more water as needed, until a dough is formed. Do not allow the pastry to get too wet and sticky. Roll the pastry into a ball, cover and put in the fridge to chill for 30 minutes.
- Preheat the oven to 200 C / 180 C fan / Gas 6. Grease an 18cm (7 in) loose bottomed tart tin.
- Beat the butter and caster sugar together then add the flour, eggs, ground almonds, almond extract and milk. Mix together and set aside.
- Remove the pastry from the fridge. Flour a work surface and a rolling pin. Roll the pastry to about the thickness of a pound coin and then lift onto the tart tin. Press the pastry into the corners of the tin and trim off excess pastry.
- Cover the base of the tart with raspberry jam. Add the filling to the tart pastry case smoothing the mix with the back of a spoon. Sprinkle flaked almonds over the top.
- Bake in the pre-heated oven for 25 to 30 minutes. When the top is a nice golden brown remove from the oven and place the tin onto a cooling rack, leave the tart in the tin to cool before removing and putting onto a serving plate.
For the shortcrust pastry:
For the filling:
Tip
Serve with cream, ice cream or custard. It will bring a smile to your face.
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Reviews & ratings
Average global rating:
(6)
Reviews in English (6)
Enjoy this classic tart. - 10 Nov 2015
Fabulous easy recipe, delicious result. I used gooseberries instead of jam, only because I prefer to use fresh fruit. - 22 Jul 2017
The recipe is fantastic, tastes really good. I too had a slightly undercooked base, but I removed it from the cake tin after 25 minutes and put it on a pizza tray for about 7 minutes longer, it came out perfect. Much easier than blind baking. - 02 Apr 2017
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