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
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
Very nice. New to making pastry so wasnt perfect but thats down to me not the recipe. Will be making this again. - 27 Feb 2017