There are no photographs in Mrs Beeton’s Cookery Book so when I choose a recipe it’s based on reading over the lines of ingredients and the method. Perhaps the name invites me because it is familiar? Today I opted for the Bakewell Tart because I heard Sara Cox speaking about them on the breakfast show a few weeks ago. It is not something I have ever made and I have no idea what I am going to end up with. I feel like an intrepid explorer! Today I have also realised that this is like a social science experiment. I am trying recipes that are old and have history. Over the years other chefs have experimented themselves and present you with different twists to old favourites. But these are the originals, the recipes that were being baked in the 1800’s. And I have no photographs. So I measure out the ingredients, add a dash of hope and hope for a bit of luck and bake away.
You will need:-
Short Crust Pastry
- 250g plain flour
- 110 g cubed butter
- pinch salt
- 4 tbs cold water
Rub the flour and butter and salt together until they resemble breadcrumbs. Use a knife to stir in small amounts of the water until the mixture binds and the dough becomes one lump. Wrap this in cling film and put in the fridge for 10-15 minutes)
- 2 oz ground almonds
- 2 oz astor sugar
- 2 oz butter
- 2 egg yolks
- 1 egg white
- essence of almond
You will also need raspberry jam.
Method:- Cream the butter and sugar together until thick and white, stir in the 2 yolks and egg white. Add the almonds and few drops of essence. Beat well.
Line a flat dish with the pastry and place a good layer of jam on the bottom and spread the mixture lightly on the top of it.
Bake in a quick oven for about 30 minutes. (I had my oven at 180 degrees for 30 minutes)
The serving suggestion is warm of cold so I tried a slice fresh out of the oven with a cup of tea. I hadn’t thought it would be something I would enjoy but it tasted just like a cherry bakewell. One of my favourite cakes! It was delicious.
Verdict is in. Easy to make and really tasty. Hubby wants it served with custard, I think it will be wonderful with cream. So I think we just found a super pudding for those long Autumn evenings. Perfect timing!
Love Wish Vintage xx