Bakewell Tart

The classic Bakewell tart is actually pudding which probably comes from this Derbyshire town in the UK but no-one really knows this. There is evidence these were being produced for some time in the 1800s if not before. It is usually served with English custard although cream is pretty good – knock yourself frankly with it.

It usually takes 25 to 30 minutes to make with a 30 minute baking time. It should easily serve 6 people.

Ingredients:

• 2 tablespoons of raspberry jam although strawberry jam works equally well. 
• 150g (5 1/2oz) golden caster sugar
• 150g (5 1/2 oz) butter, softened
• 150g (51/2 oz) self-raising flour
• 1 tsp vanilla extract
• 1 tsp almond extract
• 150g (5 1/2 oz) ground almonds
• 2 large free-range eggs
• (optional) 150g (5 1/2 oz) raspberries
• 50g (1.oz) flaked almonds. It is optional but does make for a classic decoration.
• Some icing sugar purely for dusting

If you haven’t time then make 120g of shortcrust pastry for a lined tart as this works extremely well too.

Preparation:

1. Preheat the oven to 180°C/Gas Mark 4 or 190°C/Gas Mark 5
2. Line a 22-24cm (8½-9½in) cake tin with baking parchment or grease a fluted tart tin with some butter. It depends if you want to make a cake or a tart. I always use a tin one with a loose base.
3. Using a food processor or an electric whisk, thoroughly mix  the sugar, flour, butter, ground almonds, eggs and vanilla extract. The alternative is to just beat the sugar and butter until white and creamy. Beat the egg into the mixture as slowly as possible. 
4. If you make a version with a pastry base then line the tin with the smoothcrust pastry. Trim the edges and place some jam in the base as a smooth layer
5. Place half of the mix into the lined cake tin and smooth down with a knife.
6. Dot the jam, ½ tsp at a time, all over and scatter with the raspberries if that is required ( I sometimes add pitted cherries just to be really difficult and be Mr Kipling)).
7. Add the remainder of the cake mix over the fruit to cover. Spread it about but it doesn’t need to be perfect as the mixture just settles in. 
8. Scatter the flaked almonds over and bake for 45-50 minutes until golden brown. Serve warm or at room temperature. The tart version will probably take a shorter time but I think 40 minutes tops should be enough.