Last week I had a roll of ready-made shortcrust pastry in the fridge, a day past its use-by date. I think I bought it to make some mince pies before Christmas – I hate making pastry – but never quite got round to it. I knew if I didn’t within a day or so, it would need to be chucked away. I went to make some jam and lemon curd tarts when I decided to have a go at making my own version of a Bakewell Tart.
The kids and Graham love Bakewell Tarts – you know, the ones by Mr Kiping with white icing and a glace cherry on top. Me? I prefer the proper ones, cut into slices with just flaked almonds on the top. There’s a bakery in Prestatyn that do really lush ones, and I wanted to have a go at them.
It turned out really well, considering I don’t think I’m particularly great at baking. It tasted almost exactly like I wanted to, looked alright and well, Graham had a HUGE slice with cream and then took the rest to work with him so I think he enjoyed it. It’s definitely one I will be making again!
Super Simple Bakewell Tart
Ingredients
Roll of ready-made shortcrust pastry (or make your own, if you’re that way inclined!)
Raspberry Jam
2 Eggs
4oz Butter
4oz Sugar
4oz Self raising flour
Almond essence
Flaked almonds
Instructions
Grease a tin and line with shortcrust pastry, so that it comes up the side of the tin
Blind bake for around 15 minutes until pastry is light golden brown (no soggy bottom!)
Once cool, spread the raspberry jam over the bottom of the pastry
Mix the eggs, butter, sugar and flour in a bowl (basic sponge cake mix) and add about a teaspoon of almond essence
Once light and smooth, spread the sponge mixture over the pastry and jam and sprinkle with flaked almonds
Bake in a pre-heated oven for about 20 minutes, or until it is golden and feels nice and springy to touch
Wait to cool, cut and enjoy (with lots of cream!)
