Bakewell tart is good but Cherry Bakewell is so much better! (If you like glace cherries!)
A Bakewell tart is a sweet pastry case with jam on the base then covered with a cake mixture, usually made with ground almonds and / or ground rice and then baked in the oven.
With this recipe glace cherries are put on the jam before the sponge.
So you will need:
- 6 oz sweet short crust pastry (ie: 6 oz flour, 3 oz butter, 2 oz sugar)
- 2 tablespoons of jam (any flavour you like)
- 4 oz Glace cherries
- 3 oz butter
- 3 oz Caster Sugar
- 4 oz ground almonds
- 2 oz ground rice
- 1 egg
- A few drops of almond essence.
- Oven 190 C, 375 F, gas mark 5. A greased 7″ flan tin.
If you are using a mixer then put the butter and sugar into the bowl and mix until light and fluffy.
Meanwhile line the flan tin with your pastry and spread the jam onto the base, cut the cherries in half and place over the jam, cut side down.
Now either finish off making the cake mixture in your mixer by adding the well beaten egg and almond essence, then fold in the flour, ground almonds and ground rice with a figure of eight movement.
Or make your sponge mixture by hand using a wooden spoon to beat the butter and sugar together, then beat in the egg and almond essence and using a metal spoon fold in the flour, ground almonds and ground rice.
Spoon the cake mixture into the flan tin being careful not to move the cherries. You can now sprinkle either blanched sliced almonds or chopped almonds on top at this point. Then bake for 30-35 minutes until golden brown.
You can enjoy this either hot with custard or cold with a nice cup of tea.