Traditional British "Super Easy To Make" Bakewell Tart

Bakewell tart is a classic British pudding/dessert. I cooked this recipe for The Queen at Buckingham Palace, Prince William and Harry at Kensington Palace and it's still in my Eating Royally Catering repertoire today.

A delicious tart layered with buttery shortcrust pastry, home made strawberry jam, almond sponge and amaretti cookies. Served with custard, cream, ice cream or just a cup of hot tea it's absolutely delicious!

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Bakewell Tart recipe

Makes 8 portions

For the pastry
8 oz all purpose flour
5 oz butter, chilled
1 oz powdered sugar
1 egg

For the filling
6 oz butter, softened
6 oz sugar
6 oz almond flour/ground almonds
1 egg
1 tsp almond extract

6 oz strawberry jam
4 oz amaretti cookies

For the pastry, in a food processor pulse the flour, powdered sugar, and butter until the consistency of fine breadcrumbs. Add the egg and pulse again to form a dough.

Roll out the dough on a lightly floured work surface to about ¼ inch thick and line an 8-inch tin.

Preheat the oven to 350F.

Line the pastry case with parchment and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base.

Spread the strawberry jam over the base of the pastry case.

Cream the butter and sugar together until pale and fluffy. Add the almond flour, egg and almond extract and mix. Carefully spoon into the pastry case and smooth the surface. Sprinkle the crushed amaretti cookies over the top.

Bake for about 25–35 minutes, until golden-brown on top and a skewer inserted in the center comes out clean.

Remove from the oven and leave to cool.



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