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Bakewell Tart (known as Bakewell pudding in its home of Derbyshire)

A buttery mixture, flavoured with almonds cooked in a sweet pastry open case on a layer of jam.

It was made with custard until roughly the end of the 19th century, but this slowly fell out of favour - being replaced by frangipane. Avoid cheap versions which are often little more than an almond-flavoured sponge, over jam, in a shortcrust pastry shell.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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