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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ADiL Write'S
[email protected]This tart is a bit time-consuming to make, but it's worth it. The end result is a beautiful and delicious dessert that will wow your guests.
L is for Winner
[email protected]I love the combination of flavors in this tart. The almonds, raspberries, and frangipane filling are all perfect together. It's a delicious and elegant dessert.
Md. Nishat
[email protected]This is a classic recipe that is sure to please everyone. The tart is sweet and tart, with a creamy, almond filling. It's the perfect dessert for any occasion.
Mubarak Muzammil
[email protected]I made this tart for my husband's birthday and he loved it! He said it was the best Bakewell tart he's ever had.
Zander finklea
[email protected]This tart is a labor of love, but it's worth it. The end result is a beautiful and delicious dessert that will impress your friends and family.
Mosharaf Haqyar
[email protected]I've been looking for a good Bakewell tart recipe for ages and I'm so glad I finally found this one. It's easy to follow and the tart turns out perfectly every time.
Randy Werner
[email protected]This is the best Bakewell tart I've ever had! The pastry is perfectly flaky and the filling is rich and creamy. The raspberry jam adds a lovely tartness that balances out the sweetness of the filling.
Aphiwe Jali
[email protected]I'm not a big baker, but I decided to give this recipe a try. I'm so glad I did! The tart was easy to make and it turned out amazing. My family loved it!
Md Shawon Islam
[email protected]This tart is so delicious! The pastry is flaky and the filling is creamy and flavorful. I love the combination of almonds and raspberries. It's the perfect dessert for any occasion.
Khalol Khalol
[email protected]I made this tart for a bake sale and it was a huge success! Everyone loved it. The tart was gone in no time.
Md Siam
[email protected]This recipe is a keeper! I followed it exactly and the tart turned out beautifully. It was a little time-consuming to make, but it was worth it. I'll definitely be making this again for special occasions.
Kashif Kashi
[email protected]I've made this tart several times now and it's always a crowd-pleaser. The combination of flavors and textures is just perfect. I especially love the contrast between the crunchy pastry and the soft, creamy filling.
Hasanzada Fazalkarim
[email protected]This Bakewell tart was a hit! The pastry was flaky and buttery, and the frangipane filling was creamy and almondy. The raspberry jam added a lovely tartness that balanced out the sweetness of the filling. I'll definitely be making this again.