|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 86g||110%|
|Saturated Fat 28g||140%|
|Total Carbohydrate 68g||25%|
|Dietary Fiber 6g||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When is a Bakewell tart not a Bakewell tart? When it is a Bakewell pudding. I can say that even in Bakewell, the town of origin for the tart and pudding, opinion is divided and no doubt whatever you say, someone will argue it is the other. One of the easiest ways to differentiate is a Bakewell pudding is made with puff pastry and the Bakewell tart, shortcrust.
Bakewell is in the picturesque Peak District of Derbyshire. Throughout the town, there are Bakewell tart, or Bakewell pudding shops, all claiming to be the one and the original. It's quite funny.
It is so easy to make a Bakewell pudding. The pudding makes a delicious dessert and though it can be eaten as an afternoon treat, usually that will be a Bakewell tart. Serve the pudding hot or slightly warm to enjoy the full almondy flavor.
The filling of this tart does not contain flour and instead uses ground almonds.
- 1lb. 2 oz./500g. puff pastry (store-bought is fine or if you have time make puff pastry from scratch)
- 3 tbsp raspberry jam
- 1 1/2 sticks/150g. butter
- 3/4 cup/50g. sugar (superfine/caster)
- 3 medium eggs (beaten)
- 1 yolk (beaten)
- 1 1/2 cups/ 50g. almonds (ground)
- 2 tbsp lemon zest
- 2 tsp almond extract
- 1 tbsp sliced blanched/flaked almonds
- Garnish: confectioner's/icing sugar for dusting
Gather the ingredients.
Preheat the oven to 375 F/190 C/Gas 5. Roll out the pastry on a lightly floured board to 1/4 inch thick.
Grease an 8-inch tart tin.
Line with the pastry.
Fold over the sides to fit the tart pan and create an edge.
Prick the base all over with a fork.
Chill in the refrigerator for 20 minutes.
Line the tart dough with baking/greaseproof paper and fill with baking weights.
Cook for 15 minutes or until the pastry is a pale golden color.
Remove the baking weights, and cook for another 5 minutes.
Spread the raspberry jam onto the base of the pastry.
With an electric mixer, cream the butter and sugar together until pale in color.
Beat the egg yolk into the beaten eggs.
While mixing, slowly add the eggs to the creamed butter and sugar a little at a time.
Gently fold in the ground almonds, lemon zest, and almond extract.
Pour the mixture into the pastry and gently level the surface to ensure the whole tart is filled.
Bake for 30 minutes.
Remove from the oven and sprinkle on the sliced almonds.
Return to the oven and bake 10 minutes or until golden and set.
Sprinkle with confectioner's/icing sugar while still warm.