Bakewell tart



A very British classic, from Bakewell, in Derbyshire, with recipes going all the way back to the crusades. Served best just warm not hot with a little double cream and a nice cup of tea . the perfect afternoon treat .

You will need
500g/ 17oz short crust pastry
400g/14oz ground almonds
175g/6oz caster sugar
8 eggs
3tbsp raspberry jam
50g/2oz flaked almonds

First you need to line your tart tin with the pastry and then blind bake it in a oven that is set at 180c/360f for about 15 minutes then remove the baking beans and pop it back in for another 3 or 4 minutes so the base cooks out. Then set the pastry case to one side to cool.

Now turn the oven down to 160c/330f. Now in a large bowl add the sugar and the ground almonds then crack your eggs and then give them a whisk together. Do not over work them as you do not want it to rise too much.

Once your pastry has cool take your jam and spared a layer of it across the base. Then on top of this pour over your almond mix, carefully you do not want it to get all mixed up with the jam.  Then on top of that sprinkle the flaked almonds.

Now you need to bake that for about 25 to 30 minutes until the top is golden brown and the mix has set.  Then remove from the oven and set to one side and let it cool a little. Once it is warm but not chilled cut up and have it with a nice cup of tea that is when it is at its best. Or if you are having it later place it in a tin and keep it at room temperature.  But do not have it chilled it just does not do it any justice at all.

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