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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.

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!

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