I love Britain, in particular Derbyshire because not only do we have awe inspiring scenery but fantastic food. The Bakewell Pudding is one of the most famous foods coming from these Derbyshire peaks. Now there is lots of myths surrounding Bakewell Pudding/Tart. Don’t let Mr Kipling make you believe a Cherry Bakewell is traditional. The Bakewell Pudding is believed to have begun in a pub in Bakewell when an inexperienced chef in the kitchen was meant to make a strawberry tart, but made something very different. The Bakewell Pudding is a tart made with puff pastry shell, layer of jam and eggy custard topping and an alleged “secret ingredient” (No I’ve never been able to work the ingredient out). The Bakewell Tart however has evolved from the Bakewell Pudding and is made with a sweet shortcrust base, layer of red jam and a rich almond sponge topping.
Bakewell Tart is one of my favourite cakes and I believe a perfect Bakewell tart should have a thin, but supporting layer of sweet pastry, thick layer of raspberry jam and a deep, dense, moist frangipane sponge. A dry, tasteless Cherry Bakewell it is not!
125g plain flour
75g unsalted butter, cold and diced
25g caster sugar
1 egg yolk
1 tsp cold water
1 egg white
100g raspberry jam
100g butter, softened
100g caster sugar
2 large eggs
25g plain flour
100g ground almonds
1 tsp almond extract
30g flaked almonds
1) In a large bowl mix together flour, salt and sugar then rub in butter until you have the consistency of breadcrumbs. Stir in the egg yolk and water until you have a smooth dough. Flatten into a disk, cover in clingfilm and refrigerate for 45 min.
2)cOn a floured surface roll out the dough until it is about 3mm thick then line a 20cm tart tin with the pastry. Lightly prick the base with a fork and chill for 30 min.
3) Preheat the oven to 180oc (160oc fan). Line the pastry case with baking parchment and baking beans then bake for 20min until pastry is a light golden colour. Remove the beans and parchment, brush the inside of the pastry shell with egg white and bake for a further 2 minutes. Remove from the oven and allow to cool for 5 min
4) While the pastry is cooling beat together the butter and sugar until pale and fluffy. Gradually beat in the eggs and almond extract. Stir in the flour and ground almonds until well combined.
5) Spread the jam generously over the pastry base then pour frangipane mix on top of the jam. Level out with a pallet knife. Sprinkle with sliced almonds then bake for 35-40 until risen and golden.
6) Allow to cool in tin before eating.
By Jules of Butcher, Baker