British Recipes > Bakewell Tart
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)
- 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
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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/shorteningstrawberry 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
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- British Recipes Home Page
- Buy Food & Drink Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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Comments
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When "Mr Kipling" (Manor Bakeries) cakes first hit the shops in 1967 their aim was to fill a gap in the market for small cakes. The idea was to create a brand of small, perfectly made cakes which seemed to have come from a small bakery.They copied the range of small cakes in local bakeries one of which(still available non-branded today) was the individual Bakewell, iced plus cherry. The original Bakewell Pudding (first recorded in the mid 1800s) was not iced and did not have a cherry. The Bakewell Tart (see intro of recipe) was usually a large homemade pudding dish and had no icing or cherry.This obviously does not rule out the possibility that some people do ice and cherrify their Bakewells and that would just be more of the constant evolution of recipes and cooking!
#1 - mary - 09/23/2007 - 06:12
What happened to the icing & Cherry on the top of the bakewell tart as with Mr Kipling's?
#0 - Carol - 09/22/2007 - 18:56
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