Grandma's Bakewell Tart

    (8)
    1 hour 30 minutes

    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.


    1 person made this

    Ingredients
    Serves: 10 

    • For the shortcrust pastry
    • 225g plain flour
    • 125g butter, chilled and cubed
    • 1 pinch salt
    • cold water, as needed
    • For the filling
    • 100g butter, at room temperature
    • 1/2 cup (110g) caster sugar
    • 2/3 cup (100g) self-raising flour
    • 2 eggs
    • 1/2 cup (60g) ground almonds
    • 1/4 teaspoon almond extract
    • 2 tablespoons milk
    • 3 tablespoons raspberry jam
    • flaked almonds, for dressing the top of the tart

    Directions
    Preparation:30min  ›  Cook:30min  ›  Extra time:30min cooling  ›  Ready in:1hour30min 

      For the shortcrust pastry:

    1. Put the flour and butter into a food processor and blend until the mix resembles breadcrumbs. Add a pinch of salt and a small amount of water. Mix, adding more water, a teaspoon at a time as needed, until a dough is formed. Do not allow the pastry to get too wet and sticky. Roll the pastry into a ball, cover and put in the fridge to chill for 30 minutes.
    2. Preheat the oven to 200 degrees C. Grease an 18cm round loose-based tart tin.
    3. For the filling:

    4. Beat the butter and caster sugar together then add the flour, eggs, ground almonds, almond extract and milk. Mix together and set aside.
    5. Assemble and bake:

    6. Remove the pastry from the fridge. Flour a work surface and a rolling pin. Roll the pastry to about the 5mm thickness and then lift onto the tart tin. Press the pastry into the corners of the tin and trim off excess pastry.
    7. Cover the base of the tart with raspberry jam. Add the filling to the tart pastry case smoothing the mix with the back of a spoon. Sprinkle flaked almonds over the top.
    8. Bake in the pre-heated oven for 25 to 30 minutes. When the top is a nice golden brown remove from the oven and place the tin onto a cooling rack, leave the tart in the tin to cool before removing and putting onto a serving plate.

    Tip

    Serve with cream, ice cream or custard. It will bring a smile to your face.

    Watch a video of it being made…

    Grandmas Bakewell Tart
    Grandmas Bakewell Tart

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    Reviews and Ratings
    Global Ratings:
    (8)

    Reviews in English (8)

    by
    1

    Enjoy this classic tart.  -  10 Nov 2015  (Review from Allrecipes UK & Ireland)

    by
    0

    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)

    by
    0

    Easy, delicious recipe. Next time may blind-bake the pastry.  -  18 Sep 2017  (Review from Allrecipes UK & Ireland)