|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Birchover Bakewell tart

by
Sophie Thompson
Birchover Bakewell tart

PT1H15M

Share recipe

I have a particular fondness for the Bakewell tart. Richard and I were married in Birchover, Derbyshire, and had a big pile of Bakewell tarts instead of a wedding cake. We decided that wedding cake often got left in boxes and missed out on all the fun, so we chose the indigenous, no-frills Bakewell. I seem to remember they came up trumps.

This recipe is from Sophie Thompson's book My Family Kitchen: Favourite Recipes from Four Generations published by Faber & Faber, September 2015.

Ingredients

print recipe
shopping List

Metric

Imperial

print recipe
shopping List

Method

print recipe
1
Take the pastry out of the fridge about 15 minutes before using, to allow it to soften slightly
2
Preheat the oven to 170°C/150°C fan/Gas 2
3
Unwrap the pastry and roll it out to a circle big enough to line a 23cm loose-bottomed fluted tart tin. Carefully press the pastry into the edges and let any excess pastry hang over the edges for now
4
In a large bowl, mix together the butter, sugar, beaten eggs, almond extract and ground almonds until well combined
5
Spread the jam evenly over the pastry base and the spoon the almond mixture over the top. Trim the overhanging pastry so there is about 3cm all round and then fold this excess pastry over the filling
6
Place on a baking tray and bake in the middle of your oven for 45 minutes. Turn off the oven and leave the tart inside for a further 15 minutes to crisp up the pastry
7
Allow to cool completely in the tin before removing. Scatter with flaked almonds, dust with icing sugar and serve
Share recipe
img76805.jpg
Sophie Thompson

Sophie Thompson is an award-winning actress and Celebrity MasterChef winner. Her new cookbook, My Family Kitchen, is a collection of fuss-free, delicious recipes relayed with her trademark humour, warmth and vivaciousness.

NAVIGATE

© Great British Chefs 2021