I would have made bakewell tart regularly when baking with my Mum on Saturdays. And it has always been one of my Dad’s favourite treats. I came across the recipe one day last year while going through some of Mum’s cookery notes. The day I actually tried it out again was on what would have been my parent’s 48th wedding anniversary. I realised this when I was making some post baking notes. It made be me smile to think that I had made something that was a particular favourite to both Mum and Dad. Coincidently one year on, I’m baking Bakewell Tart again! So I reckon I should be sharing the recipe at this stage.
Note: The tart pictured is one of six miniature tarts that I made with the same recipe quantity outlined below. Rather than making one big tart you can make minis which can be nice if entertaining. The size of the tins I used was 10 cm/4 inches each.
Pastry: (this is my Mum’s recipe for sweet shortcrust pastry. She always used the whole egg rather than just the yolk as she felt it was an awful waste of an egg white if you didn’t have time to make something else with it. Also it means that you rarely need to add water to the recipe)
- 225g/8 oz plain white flour
- 150g/5 0z butter
- 25g/1 oz sugar
- 1 egg, beaten
- 2 eggs
- 110g/4 oz butter
- 110g/4 oz caster sugar
- 75g/3 oz cake/bread crumbs
- 50g/2 oz ground almonds
- 1 tspn vanilla extract
- 1/2 tspn almond extract
- Raspberry jam
- Flaked almonds (option)
Rub the flour and butter together till you get a breadcrumb consistency, then stir in the sugar. Make a well in the centre and add the beaten egg, using your hand form a ball of dough. Knead slightly and wrap in cling film. Place in the fridge to rest for about 30 minutes.
I feel I need to say that I usually make my pastry in the food processor. The art of good pastry is cold hands! I find it impossible to have cold hands in a warm kitchen, so for me, combining the ingredients in this way means the pastry is handled less and therefore the result is a more manageable pastry. Follow the method above but instead of you doing the work your food processor does it for you. However, be careful not to over work the ingredients as the pastry will become tough.
Next for the filling, cream the butter and sugar together, gradually add the eggs, then the vanilla and almond extract (try if possible to get almond extract rather than almond essence as it can taste quite synthetic). Then fold in the ground almonds, followed by the cake crumbs. I use breadcrumbs rather than cake crumbs because I think the cake crumbs make it too sweet.
At this stage the pastry base will have cooled and is ready for you to spread a thin layer of raspberry jam on top. Next cover this with the filling and sprinkle with some flaked almonds. Place in a preheated oven for about 30 to 35 minutes or until golden brown.
Allow to cool in the tin for a few minutes to let everything settle, trim any excess pastry around the edge of the tart, then gently remove and allow to cool on a wire rack.
I love to eat this tart while it’s still warm with vanilla custard. Yum!!!