Bakewell Tart 1

An early nineteenth-century recipe from the town of Bakewell in the Peak District of Derbyshire.


  • ½ lb (240 g) puff pastry
  • cup (90 g) strawberry or apricot jam
  • 4 egg yolks and 3 egg whites
  • cup (90 g) fresh fine white breadcrumbs
  • ¾ cup (90 g) ground almonds
  • cup (90 g) sugar
  • ¾ stick (90 g) butter, just melted
  • Pinch of salt


Roll out the pastry inch (0.25 cm) thick. Allow it to rest for about 20 minutes, then roll it out again and line a 9 inch (23 cm) flan tin. Lightly spread the bottom with the jam.

Beat the egg yolks. Add the breadcrumbs, ground almonds, sugar and butter and beat well. In another bowl beat the egg whites with the salt until they just hold a peak. Fold the egg whites into the egg-yolk mixture until they are well amalgamated. Pour the mixture on to the jam and spread evenly over the whole surface. Bake immediately in a hot oven, 425°F (220°C, Gas Mark 7), for 30 minutes or until the filling is firm and lightly browned.