https://www.cutoutandkeep.net/projects/bakewell-tart-4 • Posted by Ebury Publishing
For such a modest bake, Bakewell tart can certainly cause a lot of furore–the pudding-tart debate is very controversial... It is generally accepted that its earliest incarnation, Bakewell Pudding, dates from Tudor times, and was full of rich ingredients that sweet-toothed Henry VIII would have enjoyed. Today, a simple almond filling sits on a layer of jam in the traditional dessert from the town of Bakewell in Derbyshire. Serves 10–12 Credit: Historic Royal Palaces 2014
For such a modest bake, Bakewell tart can certainly cause a lot of furore–the pudding-tart debate is very controversial... It is generally accepted that its earliest incarnation, Bakewell Pudding, dates from Tudor times, and was full of rich ingredients that sweet-toothed Henry VIII would have enjoyed. Today, a simple almond filling sits on a layer of jam in the traditional dessert from the town of Bakewell in Derbyshire. Serves 10–12 Credit: Historic Royal Palaces 2014
For the pastry, put the flour, butter and salt into a food processor and whiz until the mixture resembles breadcrumbs. Put the egg yolk in a small bowl and stir in 2 tablespoons of cold water, then add to the breadcrumb mixture and pulse two or three times to mix in the mixture. Tip into a bowl and bring the pastry together with your hands, adding a drizzle more water if the mixture feels dry. Knead the mixture lightly until smooth then shape into a disc, wrap in greaseproof paper and chill for 15 minutes. If you don’t have a food processor, rub the butter into the flour lightly using your fingertips. Stir in the egg mixture with a round bladed knife then follow the method above.
Roll the pastry out on a lightly floured board until 2–3mm thick (you may find this easier to do between two sheets of baking parchment) then use to line a 20cm shallow fluted tart tin. Prick the base all over and chill for 15 minutes. Preheat the oven to 190°C/gas 5 and put a baking sheet in to heat too.
Cover the pastry with crumpled baking parchment, fill with baking beans and bake on the preheated sheet for 10 minutes. Lift off the parchment and beans then continue to bake for 5 minutes until the base feels dry. Remove and reduce the oven temperature to 180°C/gas 4.
For the filling, beat together the butter and sugar until creamy, then gradually beat in the eggs. Fold in the ground almonds, flour and almond extract. Spread the jam all over the base of the pastry case then cover with the almond mixture. Sprinkle with flaked almonds and bake in the oven for 30–40 minutes until the filling has turned golden and is firm to the touch.
Purists affirm the original recipe was called a ‘pudding’ and made with a flaky pastry base, while today it is more commonly made with a crisp shortcrust bottom. Whichever camp you reside in, a small slice is a true teatime treat.