Bakewell Tarts

An early nineteenth century recipe still used in Derbyshire


  • Eggs (4 yolks and 3 whites)
  • castor sugar Β½ lb.
  • butter ΒΌ lb.
  • some rich pastry.


  1. Line some patty pans with rich pastry.
  2. Cover the bottom with a thin layer of strawberry jam; now make the following mixture.
  3. Put the butter into a brass or aluminium pan.
  4. Let it boil up.
  5. Skim it carefully.
  6. While boiling stir into it the eggs and sugar beaten up together; again beat all well together.
  7. Place a thick layer of this mixture on the strawberry jam.
  8. And bake until it is delicately brown.