About this recipe: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.
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.
For the filling:
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.
Serve with cream, ice cream or custard. It will bring a smile to your face.