Prep 15 mins
Cook 30 mins
A buttery mixture, flavoured with ground almonds and baked in a light flaky pastry case, is the basis of this traditional Derbyshire recipe, sometimes known as Bakewell tart, the origin of which is secret to this day.
- 8 ounces puff pastry
- 4 tablespoons raspberry jam or 4 tablespoons strawberry jam
- 1⁄4 lb ground almonds
- 1⁄4 lb caster sugar
- 2 ounces butter, softened
- 3 eggs, beaten
- 1⁄4 teaspoon almond extract
- Pre-heat oven to 200°C/ 400°F/ Gas Mark 6.
- Roll out the pastry on a floured surface and use to line a 900 ml (30 fluid ounces) shallow pie dish.
- Knock up the edge of the pastry with the back of a knife.
- Mark the rim with the prongs of a fork.
- Brush the jam over the base; chill in the refrigerator while making the filling.
- Beat the almonds with the sugar, butter, eggs and almond extract.
- Pour the filling over the jam and spread it evenly.
- Bake for 30 minutes or until the filling is set.
- Serve warm or cold with fresh cream or custard.
This dessert was really good! I used strawberry preserves and baked it a little longer than specified to make sure the filling was set. We ate it warm from the oven and really enjoyed! Made in honor of Chef CoolMonday 11/07.
Love that almond and raspberry flavor, and so easy to make! Filling was softer and more eggy-tasting than the Bakewell tarts I recall. Liked it and will try again with one egg fewer. Thanks for posting this hard-to-find recipe.