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.


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)


- 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