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Elisabeth Ayrton

Bakewell Tart 1

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
English Provincial Cooking
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

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

Ingredients

  • ½ lb (240 g) puff pastry
  • ⅜ cup (90

Method

Roll out the pastry ⅛ inch (0.25 cm) thick. Allow it to rest for about 20 minutes, then roll it out again and line a 9 inch

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