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Bakewell Tart

Published Monday, 29 August, 2011 by sarah

easy to make and soooooo tastey



  • 6oz/170g plain flour
  • 1/4 level teaspoon salt
  • 1 1/2 oz/42g butter
  • 1 1/2 oz/42g lard
  • for the filling:
  • 4oz/113g butter
  • 4oz/113g castor sugar
  • 1 egg
  • 1oz/28g ground almounds
  • 3oz/85g ground rice
  • 1/2 teaspoon almound essence
  • 1 heaped tablespoon strawberry jam


set oven to 200'c

sieve flour and salt into a bowl. cut fats in small pieces and rub into the flour until mixture resembles fine breadcrumbs. mix to a firm dough with water. roll pastry out thinly on a lightly floured surface. use line an 8 inch plain flan ring, placed on a baking sheet ; reserve trimmings. stab the base with a fork. cool for 10 mins.

heat butter for filling until it has just melted, but is not brown. stir in sugar and cook for 1 minute, then add egg, ground almounds, rice and essence. spread jam in base of flan case and pour filling on top. roll strips from pastry trimmings and arrange in a lattice pattern on top of the tart, fixing with milk.

bake tart for about 30 mins in a hot oven until well risen and golden brown. the filling shoud spring back into shape when lightly pressed. remove flan ring. cool on wire tray.

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