Bakewell Tart - Serves 4 - 6

A Derbyshire regional favourite. Delicious hot or cold.

Method

Pre-heat the oven to Gas 6, 200 centigrade. Start by making the pastry. Sieve the flour into a large mixing bowl. Cut the butter and lard into cubes and add to the bowl with the salt. Rub the butter and lard into the flour with your fingertips until crumbly and well incorporated. Sprinkle approximately 2 tablespoons of water all over the mixture and begin blending together with a pallet knife or round bladed knife. Carefully add a little extra water if you feel the mixture is too dry but only a little at a time. Bring the dough together with your hands and mould into a ball that leaves the bowl clean. If you have any bits left in the bowl add a little more water to incorporate them. Place the pastry in some cling film or foil and place in the fridge to rest for 20 – 30 minutes.

In a bowl mix the butter and sugar together until creamy and well combined. Stir in the egg and then add the ground almonds and almond essence. Mix well to ensure all of the ingredients are well combined.

Spread a good layer of Rasberry jam over the the pastry base and spread the filling mixture over the pastry base and bake in the oven for 40 minutes. Serve hot or cold with custard or cream.