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Friday, 16 August 2013

Bakewell Tart Like Mother Used To Make

I love the taste, and texture,of this wonderful tart, as you sink your teeth into the gorgeous filling with a crunchy shortcrust base,this is the recipe, as I remember using.

A slice of Bakewell Tart image

A video recipe by the naked chef Bakewell Tart


.225g./8oz. shortcrust pastry
. 75g./3oz. butter
. 75g./3oz. sugar
. 75g./3oz. ground rice
. 1 egg yolk
. 75g./3oz.. ground almonds
. 2.5ml./1/2 tsp almond essence
. 2 egg whites.stiffly beaten
. 30ml./2 tbs strawberry or raspberry jam


Line a well-greased 20cm./8 inch flan tin with the pastry dough.Reserve the trimmings.Melt the butter in a saucepan.Add the sugar and stir until it dissolves.Remove the pan from the heat and beat in the rice,egg yolk,ground almonds and almond essence.Cool,then quickly fold int the egg whites.

Spread the jam over the bottom of the pastry shell.Spoon in the filling.Roll out the dough trimmings and cut them into 2cm./3/4 inch strips.Arrange the strips,lattice fashion,over the the filling.Put into the oven preheated to hot ( 220*C/425*F or Gas Mark 7 ) and bake for 30 minutes or until the filling is set and the pastry is golden.