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Traditional English Recipe - Bakewell Tart

Bakewell tart

Bakewell tart is a traditional British dessert. It's very sweet, but if you like almonds, extremely moreish. It was recently named Britains favourite baked treat. This is Lynne's favourite recipe.

Ingredients (Serves 6)

6 oz short crust pastry (You can buy pre baked pie crusts in the UK)

For the filling

2oz butter
2oz castor sugar
2oz raspberry jam
1 lemon - remove 2tsp lemon rind and 2tsp lemon juice
2 eggs
1 oz cake crumbs
2oz ground almonds
Flaked almonds for decoration


  1. Roll out the pastry evenly and line the flan ring to create a pastry case.
  2. Spread the jam evenly on the bottom of the pastry case.
  3. Beat the butter and sugar to a cream.
  4. Add 2 tsp grated lemon rind and beat in the eggs.
  5. Mix in cake crumbs, ground almonds and lemon juice.
  6. Spread the mixture into the pastry case. (Use any leftover pastry for decorative strips.)
  7. Sprinkle the flaked almonds over the tart.
  8. Bake for 20 mins at 400°F, then cover with foil (to prevent burning) and bake for about another 20 mins until the centre is firm to the touch.


To bake: To cook in an oven.

To beat: To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This may be done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer or food processor.

To mix: To beat or stir food ingredients together until they are combined.

To roll out: To reduce the thickness of pastry or dough by applying equal pressure with a rolling pin.

To spread: To apply on a surface in an even layer.

To sprinkle: To scatter a powdered ingredient or tiny droplets of a liquid, eg sprinkle the caster sugar over the fruit or sprinkle the brandy over the fruit cake.

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