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Bakewell tart; Orange Recipe

A pudding that can be made a few hours before your guests arrive, and left at room temperature; or better still prepared earlier up to stage 6, refrigerated, then put in the oven as you serve the main course.

Delicious with whipped cream, or for a real treat a scoop of "Praline and Tia Maria Parfait "(q.v.).

Using ground almonds instead of rice is an unnecessary extravagance, but be careful to be light with the almond essence and not to economise by using almond flavouring instead.

Key Features

  • Suitable for Vegetarians


For 6 people:

- Half a batch of Pate Sucrée (q.v.) at room temperature - the remainder makes delicious biscuits, can be frozen for another time, or you could make two tarts, as they reheat successfully
- Half a jar of marmalade, gently heated, then sieved, pushing through all the liquid possible with the back of a spoon - the peel then thrown away
- 110g/4oz unsalted butter
- 110g/4oz caster sugar
- 1 large egg, lightly beaten
- 110g/4oz ground rice
- Half a teaspoon (5ml) Almond essence

Equipment needed: 1 x 20cm/8in loose-bottomed flan tin. Food processor if using Quick Páte Sucrée


1. Pre-heat the oven to 190°C/375°F/Gas 5 - unless preparing ahead of time.

2. Lightly butter the flan tin, roll out the pastry quite thinly on a lightly floured board, and use it to line the flan tin - being careful to push it right into the corners; any holes can be repaired with loose pastry. Refrigerate while you prepare the filling.

3. Melt the butter over a gentle heat, and stir in the caster sugar until dissolved, remove from the heat and cool slightly.

4. Gently heat the sieved marmalade, then spread evenly over the pastry base.

5. Add the beaten egg, ground rice and almond essence to the butter mixture. Mix well and spread the mixture evenly over the marmalade.

Can be prepared ahead up to this point.

6. Bake for 35 minutes, or until risen and golden. Rest for 5 minutes before removing from the tin.

Left over slices can gently be reheated in the microwave.
Recipe taken from – 'Foolproof Entertaining' by Simon Scrutton - available from

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