Grandma's Bakewell Tart

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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.

Submitted by DorsetJammer
Updated on August 22, 2022
4
4
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Prep Time:
30 mins
Cook Time:
25 mins
Additional Time:
1 hr 30 mins
Total Time:
2 hrs 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

Short Crust pastry:

  • 1 ¾ cups all-purpose flour

  • 9 tablespoons unsalted butter

  • 1 teaspoon cold water, or more as needed

  • 1 pinch salt

Filling:

  • 7 tablespoons unsalted butter, cubed

  • ½ cup white sugar

  • ¾ cup self-rising flour

  • 2 eggs

  • 6 tablespoons ground almonds

  • 2 tablespoons milk

  • ¼ teaspoon almond extract

  • 3 tablespoons raspberry jam

  • 2 tablespoons sliced almonds

Directions

  1. 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.

  2. Preheat oven to 400 degrees F (200 degrees C). Grease a 7-inch loose-bottomed tart pan.

  3. 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.

  4. 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.

  5. 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 (per serving)

475 Calories
28g Fat
49g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 475
% Daily Value *
Total Fat 28g 36%
Saturated Fat 15g 77%
Cholesterol 108mg 36%
Sodium 191mg 8%
Total Carbohydrate 49g 18%
Dietary Fiber 2g 6%
Total Sugars 18g
Protein 8g 15%
Calcium 66mg 5%
Iron 2mg 12%
Potassium 82mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.