Bakewell Tart 2

Preparation info
  • Serves


    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

In this later recipe, the breadcrumbs are replaced by flour.


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


Line a flan tin and spread the pastry with jam.

Cream the butter and sugar; stir in the egg yolks, the flour and the ground almonds. Beat the egg whites with the salt until stiff and fold them into the mixture. Pour on to the jam and bake as in the other recipe.