Traditional Bakewell Tart

Serves: 3

Eloise Gerhold

1 January 1970

Based on User reviews:

57

Spice

46

Sweetness

47

Sourness

38

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

7 tbsps

All-Purpose Flour

3 tbsps

Ground Almond

1 tsp

Baking Powder

2 tbsps

Strawberry Jam

1 cup

Butter

1 tsp

Sugar (confectioners' optional)

1

Egg

1 tsp

Lemon Zest

Directions:

1

Preheat oven to 375 degrees F (190 degrees C)

2

Grease an 8 inch pie plate

3

Whisk together the flour, ground almonds, and baking powder; set aside

4

Roll the pie crust pastry into a round shape a little larger than the pie plate

5

Cut off a 1/2-inch wide strip from the edge of the pastry circle, and line the lower sides of the pie plate with the strip, placing the cut side upwards (the pastry will not reach the rim of the pie plate)

6

Dampen the strip with water, then place the remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps

7

This will create a crust that is slightly thicker around the lower edges

8

Spread the strawberry jam evenly over the center of the pastry shell

9

Beat the butter and sugar with an electric mixer in a bowl until light and fluffy

10

Whisk the egg together with the lemon zest, and add gradually to the butter mixture, beating well after each addition

11

Gently fold the flour mixture, a spoonful at a time, into the egg mixture, folding until just incorporated

12

Spread the batter over the jam in the pie shell

13

Bake the tart in the preheated oven until the filling is firmly set and browned, about 30 minutes

14

Sprinkle with confectioner's sugar