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You are here: Home > Recipes > Bakewell Tart

Bakewell Tart

Doves Farm recipe

Our recipe

Enjoyed cold as a cake and hot as a pudding this dish is associated with Bakewell in Derbyshire.

Customer rating: CakeCakeCakeCakeCake 1 customer review

Ingredients

Pastry
100g/4oz   Plain White Flour or Fine Plain Wholemeal Flour or Gluten Free Plain White Flour
50g/2oz   Butter
3tbsp   Water
 
Jam Filling
4tbsp   Raspberry Jam
 
Topping
2   Eggs
50g/2oz   Caster Sugar
25g/1oz   Self Raising Flour or Gluten Free Self Raising Flour
50g/2oz   Ground Almonds
25g/1oz   Flaked Almonds

Method

  1. Put the flour and butter into a large bowl.
  2. Using a fork mash the butter into the flour until it resembles breadcrumbs.
  3. Stir in just enough water and quickly bring the pastry together into a ball of dough. Add a few more drops of water if this does not happen easily. (If using wholemeal or gluten free flour make the dough slightly sticky then wrap it in film and rest it for 15 minutes)
  4. Put the pastry out on a floured surface or between two pieces of cling film.
  5. Roll out the pastry and lift into an oiled 20cm/8” round baking dish.
  6. Spread the jam over the pastry.
  7. In a bowl beat together the eggs and caster sugar until light and fluffy.
  8. Mix in the self raising flour and ground almonds.
  9. Spread the mixture over the jam.
  10. Sprinkle flaked almonds over the top.
  11. Bake in a pre-heated oven for 35/45 minutes.


 

Temperature & cooking time:
35/40min at 180°C/Fan160°C/350°F/Gas 4

Dietary status:
Soya free, Vegetarian.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

1 Review
5 stars: 1
4 stars: 0
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeCake (5/5)

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By Mrs Lynn Whitaker

Rating: CakeCakeCakeCakeCake

Excellent - I made this using the gluten free flour. It is particularly quick as there is no blind baking of the case. I used cherry jam and iced it on top instead of the flaked almonds: I have also made it as individual tarts which keep a little longer. Delicious recipeand very little mess involved - always a bonus.