Bakewell Tart #2

Bakewell Tart #2

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Calories: 2211


  • 4 oz flaky or rough puff pastry
  • 2 tbsp raspberry jam
  • 2 oz butter or block margarine
  • 4 tbsp caster sugar superfine granulated
  • grated rind and juice of 1/2 lemon
  • 1 egg beaten
  • 3 oz cake crumbs sieved
  • 3 oz ground almonds


  • Roll out the pastry thinly and line a deep 18 cm (7 in) pie plate.
  • Spread the bottom of the pastry with the jam.
  • Cream the fat and sugar with the lemon rind until pale and fluffy.
  • Add the egg a little at a time and beat after each addition.
  • Mix together the cake crumbs and ground almonds, fold half into the mixture with a tablespoon, then fold in the rest, with a little lemon juice if necessary to give a dropping consistency.
  • Put the mixture into the pastry case and smooth the surface with a knife.
  • Bake in the oven at 220°C (425 F) mark 7 for about 15 minutes, until the tart begins to brown;
  • reduce the temperature to 180°C (350°F) mark 4 and cook for a further 20-30 minutes until the filling is firm to the touch,
  • Serve hot or cold, with cream or custard.
Calories: 2211 kcal
Carbohydrates: 207 g
Protein: 44 g
Fat: 140g
Saturated Fat: 45 g
Trans Fat: 2 g
Cholesterol: 286 mg
Sodium: 1386 mg
Potassium: 357 mg
Fiber: 15 g
Sugar: 77 g
Vitamin A: 1657 IU
Vitamin C: 9 mg
Calcium: 393 mg
Iron: 11 mg
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