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.
Serve with cream, ice cream or custard. It will bring a smile to your face.
Enjoy this classic tart. - 10 Nov 2015
Lovely sponge but horrible soggy bottom. Make sure to blind bake it unless you're doing mini tarts. - 11 Dec 2016
Amazingly easy to make . Baked lovely. Will make again - 26 Oct 2016