James Shepherd

Bakewell Tart

They say the smell of almonds is an aphrodisiac; with this traditional pudding you just can't fail. Serve with vanilla ice cream (the cheapest stuff will do), or with cream.

Serves 6-8

150g (6 oz) Plain Flour
Pinch Salt
35g (1 1/2 oz) Lard
35g (1 1/2 oz) Margarine
20g (3/4 oz) Caster Sugar

2 tbsp Jam or Lemon Curd
75g (3 oz) Margarine
75g (3 oz) Caster Sugar
100g (4 oz) Ground Almonds
50g (2 oz) Ground Rice
1 Egg, beaten
A few drops Almond Essence
  1. Mix flour, sugar and salt in a basin, rub in fat.
  2. Using a knife to cut and stir, mix in a little cold water to form a stiff dough.
  3. Turn dough onto a floured surface and knead lightly.
  4. Roll out dough and line an 18cm (7") flan tin with 2/3 of pastry.
  5. Spread base with jam/curd. Preheat oven to 190C (375F or GM5).
  6. Cream margarine and sugar.
  7. Mix together ground almonds and ground rice, add to creamed mixture alternately with beaten egg.
  8. Add a few drops of almond essence.
  9. Spread mixture over jam, then decorate with a lattice of pastry strips.
  10. Bake for 35-40mins.