I recently came across my maternal Grandma's recipe book, printed in 1933, coming across a piece of paper, placed between two pages, containing her version of Bakewell tart. I have not changed the recipe only converted the quantities for the ingredients from imperial to metric. The recipe makes a delicious tart and I remember her making this for Sunday afternoon tea. The tart does not have to be blind baked first before adding the filler. I apologise for the poor photo but the family started tucking into the tart before I could photograph it. I will replace the pic next time I make the tart.
Serve with cream, ice cream or custard. It will bring a smile to your face.
Enjoy this classic tart. - 10 Nov 2015 (Review from Allrecipes UK & Ireland)
Biggest issue was that my sponge was dry. Other than that its great. Just need to work out how to moisten the sponge. - 19 Aug 2018 (Review from Allrecipes USA and Canada)
Great recipe, thank you for sharing. I did add a touch more ground almonds and a dessert spoon of icing sugar to my flour. - 07 Apr 2018 (Review from Allrecipes UK & Ireland)