GRANDMA'S BAKEWELL TART
I recently came across my maternal Grandma's recipe book, printed in 1933. In it, I came across a piece of paper, placed between two pages, containing her version of Bakewell tart. I have not changed the recipe and it makes a delicious tart, which I remember her making for Sunday afternoon tea. The tart does not have to be blind baked first before adding the filler. I apologize for the poor photo but the family started tucking into the tart before I could photograph it. Serve with cream, ice cream, or custard. It will bring a smile to your face.
Provided by DorsetJammer
Categories World Cuisine Recipes European UK and Ireland English
Time 2h25m
Yield 8
Number Of Ingredients 13
Steps:
- Combine all-purpose flour and 9 tablespoons butter in the bowl of a food processor; pulse until they resemble bread crumbs. Add water and salt. Mix, adding 1 teaspoon water at a time as needed, until a dough forms that's not too wet and sticky. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 7-inch loose-bottomed tart pan.
- Combine 7 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add self-rising flour, eggs, ground almonds, milk, and almond extract and mix well.
- Roll dough into a thin round on a lightly floured work surface. Press around the rim of the tart pan and trim off excess dough. Cover dough with raspberry jam. Spoon in almond filling and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
- Bake in the preheated oven until top of the tart is a nice golden brown, 25 to 30 minutes. Remove from oven and place on a cooling rack to cool, about 1 hour. Remove pan when tart is cool and place on a serving plate.
Nutrition Facts : Calories 474.8 calories, Carbohydrate 48.7 g, Cholesterol 107.9 mg, Fat 28.4 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 15.4 g, Sodium 190.9 mg, Sugar 17.6 g
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Kevin Thompson
[email protected]This tart looks absolutely delicious!
Bakhat Nawaz
[email protected]I've been wanting to try this recipe for a while now.
Fatema Mousumi
[email protected]This tart is definitely on my to-bake list!
Sibaway Abdulrauf
[email protected]I think I overbaked the tart.
Petrus Pheyane
[email protected]The tart didn't turn out as I expected.
Alec Taylor
[email protected]I found the instructions a bit confusing.
Munawar Electric store
[email protected]This tart is a bit too sweet for my taste.
Sa Ney
[email protected]I'm not a huge fan of almond desserts, but I loved this tart.
Kalam Azad
[email protected]This is the best Bakewell tart recipe I've ever tried!
Leo Fernando
[email protected]I can't wait to make this tart again!
Nomalanga Moyo
[email protected]This tart is the perfect dessert for any occasion.
S M Asik
[email protected]I added a dollop of whipped cream on top of each slice, which made it even more decadent.
Udedike Victoria
[email protected]The pastry crust is flaky and buttery.
Sakuntala Chhetri
[email protected]The almond filling is so rich and flavorful.
Senara Gunasekara
[email protected]I love that this tart can be made ahead of time, which makes it perfect for busy weeknights.
Ainagil Awagl
[email protected]This tart is so easy to make and it always turns out perfect.
Kevin Garcia
[email protected]I made this tart for a family gathering and it was a huge hit! Everyone loved it.
Yonnette Yolanda
[email protected]This Bakewell tart was an absolute delight! The combination of flavors and textures was heavenly.