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Traditional Bakewell Tart
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Bakewell Tart: Jam-filled pastry with almond sponge cake.
Ingredients:
  • 0.25 pound pie crust pastry
  • 7 tablespoons all-purpose flour
  • 3 tablespoons ground almonds
  • 0.25 teaspoon baking powder
  • 2 tablespoons strawberry jam
  • 1 large egg
  • 0.25 teaspoon lemon zest
  • 0.25 cup superfine sugar
  • 1 teaspoon confectioners' sugar
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and grease an 8-inch pie plate.
  • Roll out the pastry into a slightly larger round than the pie plate. Cut a 1/2-inch wide strip from the edge of the pastry circle. Line the lower sides of the pie plate with the strip, placing the cut side up; it won't reach the rim. Moisten the strip with water. Place the remaining pastry circle in the plate, pressing to seal the edges onto the strip to create a slightly thicker crust at the bottom edges.
  • Combine flour, ground almonds, and baking powder in one bowl, and mix well. In a separate bowl, whisk together the egg and lemon zest until fully combined.
  • Using an electric mixer, whip up the butter and sugar in a bowl until light and fluffy. Slowly add the egg mixture, making sure to beat well after each addition. Carefully fold in the flour mixture, spoonful by spoonful, until just combined.
  • Evenly spread the luscious strawberry jam over the center of the delicate pastry shell, then generously layer the batter on top.
  • Bake in the preheated oven for about 30 minutes, until the filling is firm and golden brown.
  • Dust with confectioners' sugar right before serving.

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