Bakewell Tart
Bakewell tart originated in the Derbyshire town of Bakewell, reputedly from a kitchen mishap where a cook accidentally spread egg mixture over jam instead of into pastry.
A classic English tart of shortcrust pastry, raspberry jam and a delicate almond frangipane filling, topped with flaked almonds — named for the Derbyshire town.
Ingredients
Method
Spread raspberry jam evenly over the base of the pastry case.
Beat butter and sugar until pale, then beat in eggs one at a time.
Fold in ground almonds to make the frangipane, and spread over the jam.
Scatter with flaked almonds and bake at 180C for 30-35 minutes until golden and just set.
Spread the jam right to the edges of the pastry so every slice gets an even hit of fruit.
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