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Bakewell Tart; (known as Bakewell pudding in its home of Derbyshire) Recipe
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.
On the other hand, our cheats version, using ground rice (see Bakewell Tart; Orange) works very well, and as long as you’re very light with the Almond essence, you won’t be discovered.
Equipment needed: 1 * 20cm/8in loose-bottomed flan tin. Food processor if using Quick Pâte Sucrée
Ingredients 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 raspberry jam, 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 almonds
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 raspberries, 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.