The name for this tart (not to be confused with Bakewell Pudding) comes from a pretty English village in Derbyshire, Bakewell. It is a sweet pastry case filled with an almond sponge like filling, with a layer of raspberry jam at the bottom. Recipes abound for this afternoon treat; some are less strongly flavoured of almond, some are a little more eggy - this is mine, tweaked for a lovely almond-raspberry combination that isn't sickly sweet. If you like a little extra sweetness, white icing such as that on the Vanilla Custard Slice, would work - spread over the cooled tart and omit the flaked almonds.
125g plain flour (all-purpose flour)
75g salted butter
25g icing sugar (powdered sugar)
1 egg, separated
4 generous tbsp (about 150g) raspberry jam (seedless/sieved if possible)
150g salted butter
150g caster sugar
150g ground almonds
1 tsp almond extract/essence
1-2 tbsp flaked almonds
Rub the flour, butter and icing sugar together until it resembles breadcrumbs. Add the egg yolk and mix together with a knife, adding 1-2 tbsp ice-cold water and bringing it together quickly with your hands to a smooth ball. Wrap in cling film (saran wrap) and chill in the fridge for 30 minutes.
Line the pastry case with baking parchment and fill with baking beans or rice. Cook for 20 minutes until the pastry is golden in colour, then remove the beans/rice and paper. Brush the inside of the pastry case with egg white and bake for a further 2 minutes. Cool for a few minutes.
Spread the jam evenly over the base of the pastry case.
Cream the butter and caster sugar together, and the eggs and almond extract. Fold in the ground almonds and carefully spoon the mixture over the jam and spread level. Bake for 20 minutes, then scatter with the flaked almonds and bake for another 30-40 minutes until set and golden.
Serve warm from the oven or at room temperature, either on its own or dusted with icing sugar and a little cream on the side.
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