Bakewell tart

COOKING TIME 40 MINUTES

SERVES 8

375g (13oz) shortcrust pastry (see here), chilled

225g (8oz) unsalted butter, softened

225g (8oz) caster sugar

225g (8oz) ground almonds

3 eggs

50g (2oz) plain flour, plus extra for dusting

Grated zest of 1 unwaxed lemon

350g (12oz) good-quality raspberry jam

25g (1oz) flaked almonds

Custard or cream, to serve

ROLL OUT THE CHILLED PASTRY on a floured surface until 5mm (¼in) thick and use it to line a 30cm (12in) tart dish (see here). Refrigerate for 30 minutes, then preheat the oven to 190°C (400°F), Gas Mark 5 and blind bake the chilled pastry case for 25 minutes (see here). Remove from the oven and set aside. Reduce the oven temperature to 180°C (350°F), Gas Mark 4.

TO MAKE THE FILLING, cream together the butter and sugar in a mixing bowl until pale and fluffy. Mix in the ground almonds, then add the eggs to the mixture one at a time, mixing well with each addition. If the mixture separates, just stir in a little of the flour. Finally, add the remaining flour and lemon zest and mix to combine.

SPREAD THE RASPBERRY JAM across the base of the cooked pastry case. Pour the filling over the jam and level it out. Sprinkle the flaked almonds on top. Bake in the oven for 20 minutes, until set and golden brown. Allow to cool and serve with custard or cream.

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Many think this is the original confection from the Derbyshire town, but they are sadly mistaken, as this tart is the pretender to the Bakewell pudding throne (see here). It has become famous nonetheless, along with the much-disputed theory that it came about when a recipe for jam tarts went wrong.

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