Bakewell Tart


  • Short crust pastry, using
  • 4 oz. flour, etc.
  • raspberry jam
  • 2 oz. butter
  • 2 oz. sugar
  • 1 egg
  • 2 oz. ground almonds
  • 2 oz. cake-crumbs
  • almond essence
  • icing sugar


Line a 7-in. flan ring or a pie-plate with the pastry. Place a good layer of raspberry jam on the bottom. Cream together the butter and sugar till thick and white. Beat in the egg and add the ground almonds and cake-crumbs and a few drops of almond essence. Spread the mixture on top of the jam and bake in a fairly hot oven (400° F., Gas 6) for about ½ hr.

Sprinkle icing sugar on top and serve hot or cold.