British Recipes > Bakewell Tart

How to make Bakewell tart:
The difference between a Bakewell Pudding and a Bakewell Tart was probably just a class issue. This recipe for so-called Bakewell Tart is actually a modern version of Bakewell Pudding which uses an almond sponge filling instead of the slightly more difficult egg custard type filling of the traditional Bakewell Pudding.





Ingredients

shortcrust pastry made from 1 1/2 cups flour and 3 tablespoons fat/shortening
strawberry jam
2 tablespoons flour
4 tablespoons butter
2 tablespoons caster/superfine sugar
1 teaspoon baking powder
1 egg
lemon or almond essence as preferred
(see measure conversions for more information)

Method

- Line an ovenproof dish with the rolled out pastry.
- Spread some strawberry jam on the pastry base.
- Cream the sugar and butter together.
- Add the egg, flour and baking powder, beating until smooth.
- Beat in the essence.
- Pour the mixture into the pastry case over the jam and bake in a hot oven until the pastry is cooked and the filling is firm to the touch.

See also:
Bakewell Pudding Recipe (1)
Bakewell Pudding Recipe (2)
History of Bakewell Pudding