Bakewell Tart


Sweet Pastry
4oz self-raising flour
2 ½ oz butter
1 teaspoon caster sugar
Egg to bind

Frangipane Filling
2 ½ oz butter
2 ½ oz caster sugar
1 oz self-raising flour
2 oz ground almonds
1 egg
2-3 drops almond essence
1 tablespoon cherry jam


  1. Preheat oven (Gas mark 4, 180℃, 350
  2. Crumb the flour and butter. Add sugar and bind together with egg.
  3. Roll out and line a 7” flan ring or loose bottomed cake tin. Bake blind for 5-6 mins.
  4. For the frangipane filling, cream butter and sugar, add the flour, ground almonds, egg and almond essence and mix until smooth.
  5. When the tart has been baked blind, spread with cherry jam. Cover with the frangipane mixture and bake for 30 mins until the top is golden brown.
  6. Allow to cool then dust with icing sugar to serve.