Bakewell Tart



Ordinary shortcrust pastry made with 8 oz flour.

4 oz butter (or margarine)

4 oz caster sugar

6 oz ground almonds

2 eggs - lightly beaten

1/2 tsp almond essence

Lemon curd or jam of your choice.


Roll out the pastry and line a 12” quiche dish, sandwich tin or flan ring.

Spread the base of the pastry case with a generous layer of your chosen jam or lemon curd (I usually use home made blackcurrant jam or bought mixed fruit jam).

Cream together the butter and sugar.

Add the almonds to the mixture a little at a time adding a little beaten egg each time.

Spread the mixture evenly over the jam, making sure the mixture touches the sides of the pastry case all round.

Bake at Gas Mark 5 for about 45 minutes, until nicely browned on top.