Skip to content

Jess’s bakewell tart

February 2, 2012

This morning it was very cold. The puddles on the cycle path were frozen and the muddy grooves made by bike tyres that normally help decorate the back of my coat with mud were solid tracks that threatened to unseat the unwary cyclist.  The sun was shining in spite of the bitter cold and so Arlo and I walked to school making the most of the dry weather and listening to the birds.

Later Jess arrived and we made  Bakewell Tart. You can never have too many recipes for Bakewell Tart.This is a slightly more rustic version that has appeared on this blog in the past with flaked almonds on the top instead of drizzled icing. It was also wonderfully light and fluffy – on account of the extra water we put in.

Line an 8 inch flan tin with pastry and bake it in the oven for about 10 minutes(I didn’t use baking beans, but if the pastry rises push it down gently). Let it cool and make the cake bit – cream together 40z sugar with 40z soft butter. Separate 2 eggs and mix the whites in and then add the yolks when the whites are incorporated. Mix in a teaspoon of almond extract. Fold in 4oz self raising flour and 4oz ground almonds and mix well and then add water to make it a dropping consistency – probably almost half a cup. Spread a nice lot of raspberry jam (half a jar?) over the pastry base and then spread the cake mix on top, making sure that there’s a good seal between the pastry and the case so the jam doesn’t bubble up round the sides and end up on the top. Sprinkle flaked almonds over the top and bake in a moderate oven for about half an hour. Eat it quickly before the kids get home.

Advertisements
2 Comments leave one →
  1. jessica meredith permalink
    February 2, 2012 11:04 pm

    Barney said it tasted “Agaish”..mmm when pushed expanded; to a special kind of warmness missing from my lowly oven..even your oven exudes a charm of its own.humph. Dont know why there is a big gap, fill in with wittisims which trip so easily from your tongue, nothing too cutting please.

  2. February 3, 2012 10:15 am

    Hi Jess, I’ve filled the gap!

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

barry boone

Natural science illustrations and sketches

The Engaged Musician

Sam Richards about Music, Society, and Arts

hello, fig

ben stainton posts things using a computer

Woolly Wild Things

My adventures in felt making

BUSY BRUSH CAFE

a self-taught artist discusses acrylic painting, photoshop and the creative process.

notes to the milkman

being random ramblings about art

dropscone

cheap, tasty vegan food & related ramblings

RMA Governance

improving children's outcomes through effective governance

drawthepublic

illustrator Russell Jackson

designsweet

Graphic design, type, print and musings

magnificentminimalist

My pet frisson and I are here to throw away your stuff.

Petals and Paints

A Colourful Journey In Botanical Illustration With Watercolours

anna warren portfolio

looking for beauty in the small things

Food and Forage Hebrides

Gastronomic endeavours on the edge of Europe

Humans Are Weird

colourful observations

The Happy Hermit

Andreas Moser traveling around the world and writing about it.

Readers & Writers

Now working for onlinewritingtips.com!

%d bloggers like this: