Bakewell tart

This is a very British classic almond tart originating from Bakewell in Derbyshire said to have come back from knights who went on the crusades. Now it is one of those things that are hotly contested and talked about but I think I am safe in saying you should only use raspberry jam.

You will need,

For the pastry
300g/10½oz plain flour
125g/4oz cold unsalted butter
30g/1oz caster sugar
2 eggs
2 tbsp milk or water(optional)

For the filling
225g/8oz unsalted butter, softened
225g/8oz caster sugar
275g/10oz ground almonds
3 eggs
The juice and the zest of 1 lemon
1 jar raspberry jam
Flaked almonds

This is a rich pastry so if you are making it by hand make it as follows. Sift the flour in to a bowl, Cut the butter up in to fine cubes so it easy to work in to the flour. Add the sugar in the eggs then beat them together then add that to the flour and butter. Using a fork at first bring the mix together then add a little milk or water, if you need to. Then rest in the fridge for about 15 to 20 minutes. Or you can make it in a food processor , just do not over mix it.

Now take your pastry, roll it out on a well-floured board, and line the baking tin then put this back in the fridge for another 20 to 30 minutes. Then take it out, line with a baking sheet, fill with baking beans and blind bake for about 15 to 20 minutes in a preheated oven set at 200°c or 400°f.

While it is baking make you filling mix. Cream the butter and the sugar together, and then add the ground almonds. Now work the eggs in to the mix and the lemon juice and zest. What you should end up with is a smooth paste that is free of any lumps.

Now take your pastry case out of the oven and remove the baking beans and place back in the oven to let the pastry start to brown on the top, this will take another 10 to 15 minutes. If you do not do this, you could end up with soft pastry and you would not want that.

Once your pastry is ready take it out of the oven let it cool a little and then add a good layer of raspberry jam across the bottom of the pastry case. Then pout the almond mix over that and sprinkle a good scattering of sliced almond over the top.

Put this all back in the oven and bake for another 20 to 25 minutes and then take out and cool. Once cool cut and serve, but do not chill, if it is fully chilled you lose some of the flavour, best still a little warm from the oven.