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English Eats
Dessert: Bakewell Tart
Derbyshire is the home of this well-known sweet where it is called Bakewell Pudding. You will need a 23cm (9 inch) shallow pie dish or tart tin.
Serves 4-6
Ingredients
13oz (375g) sweet shortcrust pastry
4 tbsp seedless raspberry jam
1 3/4oz (50g) butter, softened
4 1/2oz (125g) caster sugar
4 1/2oz (125g) ground almonds
3 eggs, beaten
a few drops of almond essence
icing sugar for dusting
Method
Roll out the pastry and line the pie dish or tart tin. Spread the jam over the base and chill in the fridge while you make the filling.
Preheat the oven to 190C/375F/gas mark 5. Whisk together the butter, sugar, ground almonds, eggs and almond essence until smooth, then spoon into the pastry case and spread evenly to cover the jam.
Bake for 30-35 minutes or until the filling is set and golden. Dust with icing sugar and serve warm or cold, with cream or English custard.
Get more recipe ideas from other iVillagers on the Quick and Easy Cooking message board:
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