Bakewell Tart Recipe
Bakewell Tart Recipe with Shortcrust Pastry, Jam, Ground Almonds, Breadcrumbs, Almond Essence, Lemon Juice, Milk, Butter, Sugar, Eggs and Icing Sugar
INGREDIENTS
4 oz (100g) Shortcrust Pastry (for recipe click here)
2 tablespoons Jam
4 oz (100g) Butter
4 oz (100g) Sugar
2 Eggs
2 oz (50g) Ground Almonds
2 oz (50g) Fresh Breadcrumbs
1 tablespoon Milk
1/2 teaspoon Almond Essence
1 tablespoon Lemon Juice
2 tablespoons Icing Sugar
METHOD
Heat the oven Mark 5 or 400F or 200C. Have ready a 7 inch (180mm) sandwich tin or deep pie plate. Use the pastry to line the tin. Prick the bottom and spread with jam. Beat the butter and sugar together until light and creamy; beat in the eggs. Add the ground almonds, breadcrumbs, milk, almond essence and lemon juice. Beat well. Spread the mixture over the jam and bake for 40 minutes in the middle of the oven. Sprinkle with sifted icing sugar before serving. Serve hot or cold.
Based on the Bakewell Tart Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).