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Traditional British Bakewell Tart

British Bakewell Tart by Elaine Lemm.

(from About.com)
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Hi! I'm Elaine Lemm for About.com food and today I'm going to show you how to make a Bakewell Tart, the famous British almond tart which comes from the town of Bakewell in the Derbyshire Peak District.

Bakewell Tart is delicious. It makes a wonderful pudding or you can have it cold and eat it as a lovely afternoon . It's very quick and simple to make and to start with we need to make some pastry.

To make , you need all-purpose or plain flour, butter, a little salt and some cold water. First, the flour, then add the butter and a pinch of salt.

Working quickly, you need to the butter into the flour. This is ready when the flour and butter starts to look like sand and there's no light pieces of butter. It's about ready. And then, I'm going to add the water one at a time. As soon as that water is absorbed into the flour and butter, using your fingers, the pastry together into a ball.

This now needs to be wrapped in plastic wrap and popped into the for about fifteen minutes (or thirty minutes if you can).

So, our pastry had a good thirty-minute rest in the refrigerator. Since then, I've rolled it out to a quarter of an inch thick and lined this eight-inch tin, pricked the all over with a fork, and it's had another fifteen-minute rest in the refrigerator so it's nice and cold. The next thing we need to do is to bake the tart and for this we need a sheet of baking or greaseproof paper. Then, I'm going to cover that with baking beans and then this needs to go into a hot oven which is 325 degrees fahrenheit, 170 celsius or Gas mark 3 for fifteen minutes.

I've got a lightly beaten egg-white here and with my pastry brush I'm just going to coat the bottom of the pastry then this is going to go back in the oven just for five minutes -- same temperature.

What we need to do with it now is: I've got two tablespoons of raspberry jam. Spread the jam across the bottom and then we just leave the tart to cool while we make the .

So to make our filling we start … we need a glass baking bowl. I'm going to add the butter and the sugar and with an electric hand , I'm going to cream the sugar into the butter. The next thing I need is the eggs.

Whisk these together just lightly just so they're mixed together and again with my hand whisk I'm just going to add the egg into the a little at a time.

And finally to this I'm going to add the ground almonds and the lemon zest. the ground almond into the egg mixture, just add the mixture and very gently ... not too hard ... we don't want to knock all the air out of this. This now is going to go back into the , same temperature as before, for twenty minutes.

And now what I'm going to do is on the flaked almonds … good layer of almonds there. This now goes back into the oven for another twenty minutes and then it will be ready.