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Bakewell tart/pudding recipe?

(7 Posts)
clemetteattlee Thu 27-Sep-12 20:39:23

Does anyone have a tried and tested one that is very almondy? Thanks.

mogandme Thu 27-Sep-12 20:41:10

Do you mean like Mr Kiplings or the proper one - because I was shocked when I went to Bakewell and didn't get my normal Mr Kipling favourite when I asked grin blush

Taffeta Thu 27-Sep-12 20:41:34

I have an even better idea. Almond slices. Made with a horrific quantity of sugar, ground almonds, amaretto grin and plum jam.

Divine.

clemetteattlee Thu 27-Sep-12 20:42:44

Proper one mog - no icing (hate icing)
Taffeta - sounds good, do you have a recipe?

Taffeta Thu 27-Sep-12 21:04:13

Aye, its from Just Like Mother Used to Make by Tom Norrington-Davies

For a 20.5cm baking tray ( roughly 12 slices )
butter for greasing
approx 250g shortcrust pastry
3 tbspn plum jam
2 large eggs separated
200g caster sugar
200g ground almonds
1 level tbspn Amaretto
25g flaked almonds

Grease a baking tray. Roll out pastry to line base and sides of baking tray. Prick all over with a fork and chill for 30 mins. (I love this sentence, it works on many levels grin )

Preheat oven to 200c/400f/Gas 6 and if you have a large flat roasting tray ( bigger than tray with pastry in ) put it on top shelf of oven to get hot.

Roughly spread the jam all over the pastry base in baking tray.

Beat egg yolks and sugar together until plae and fluffy. Add ground almonds and Amaretto. Whisk egg whites to soft peaks and fold them into mix. Turn out onto pastry, to cover the jam. Sprinkle top with flaked almonds and place tray on hot roasting tray. Bake for around 30-40 mins intil almonds golden brown.

Allow to cool in baking tray for 10 mins before turning out onto wire rack. Cut into slices when completely cooled.

wheredidiputit Thu 27-Sep-12 21:14:17

I make this bakewell traybake as I don't like pastry. I have also swopped the almond extract and blackcurrant jam with lemon extract and lemon curd which is very nice.

clemetteattlee Sat 29-Sep-12 22:24:01

Thank you both. Taffeta, would you recommend that recipe book?

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