Bakewell Tart

The Bakewell tart came originally from Bakewell in Derbyshire. Some early nineteenth-century recipes suggest using half flour and half ground almonds, which makes a richer mixture. The tart was intended for high tea and is in fact a cross between a cake and a pudding.


  • 1 lb. (½ k.) short or rough puff pastry
  • 2 tablespoons strawberry jam
  • 1 egg, and its weight in butter and sugar
  • 2 oz. (60 g.) self-raising flour
  • ¼ lb. (120 g.) glacé icing


Line a tin or enamel plate 9 inches (22 cm.) in diameter with the pastry, work up the edges, and spread the middle with jam. Cream the butter and sugar well together, add the egg and a little of the flour, beat well, then add the rest of the flour. Spread the mixture over the jam. Bake for 20–30 minutes at 350° F., gas mark 4. When cold pour the glacé icing over the top and allow to set. Serve cold.