Bakewell tart, similar to the Bakewell pudding originated from the village of Bakewell in Derbyshire, UK. In fact the tart is a variation of the pudding which story has it in 1820 was accidentally made by a cook at the White Horse Inn. Its landlady left instructions for a jam tart but the cook had mixed up the instructions, which means today a bakewell tart is comprised of four layers; shortcrust > jam > cake filling > icing.
Shortcrust pastry: 1 ½ cups flour, 8 tablespoons butter, 1 egg, 3 tablespoons cold water, approximately
Cake Filling: 125g of ground almonds, pinch of salt, teaspoon of baking powder, 1 teaspoon of almond extract, 2 eggs, 113g of butter, 50g of caster sugar, a tablespoon of lemon juice
Other fillings: 5 tablespoons of jam, 3 tablespoons of sliced almonds
Icing: 50g of sugar, one tablespoon of water
- To make pastry, mix butter and flour. Then beat egg and add to the flour. Keep mixing and add water. If more is needed, keeping adding a tablespoon of water until dough can be made into a ball. Chill in the fridge for 1-3 hours.
- Turn on the oven to 200 degrees celsius. Take out of the fridge and place the dough into a 9 inch pastry plate. Prick and place in the oven for 10 minutes. Take pie crust out of the oven and set aside to cool. Reduce oven to 180 degrees celsius. Mix together butter and sugar, almond extract, lemon juice, beat in the eggs and then add the dry ingredients (almond flour, baking powder and salt).
- Spread the jam onto the crust, add the cake filling and then sliced almonds on the top. Cook for 40 to 50 minutes. Take out of the oven and let the pie cool down before making the icing. Stir icing sugar and water and drizzle over the tart. Let the icing dry before eating.