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Bakewell Tart

Bakewell Tart ( also known as Bakewell Pudding)


8oz flaky (225 grams) ( or 6oz shortcrust pastry)

2 heaped tablespoons strawberry jam

3 eggs

3oz (75grams) caster sugar

4oz (100grams) melted butter

3oz (75grams) ground almonds

To Make:

Roll out the pastry to line an 8inch (20cm) ovenproof pie dish.

Warm the jam so it's a bit runny then spread over the pastry base.

Beat eggs and sugar together.

Stir in the butter then the ground almonds and pour into dish.

Bake for 25 - 30 minutes in a pre-heated oven 200C 400F (10 less for fan assisted ovens ) Gas mark 6.

Serve as pudding hot with cream.

The more commercially known variant is a "cherry bakewell" where the top of a small individual tart/pudding is covered by a layer of thin icing with a single glace cherry on the top. these are usually served cold.

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