Bakewell Pudding (Tart)
After quite a bit of research into the origins of this tart or pudding and it all seems very complicated! From what I can gather, the original Bakewell recipe has many claimants. One thing I do know is that a pudding or cake was sold in the town of Bakewell many years before the Bakewell Tart was supposedly first made. This recipe has no flour and relies on almonds and eggs to get a lovely pudding. The centre will sink considerably but that’s quite normal.
- For the Pastry
- 100g cornflour
- 100g rice flour
- 80g unrefined caster sugar
- 100g butter, chilled and cut into small cubes
- juice of 1 small lime
- finely grated zest of 1 small orange
- cornflour, for dusting
For the filling
- 3 tablespoons apricot jam
- 3 tablespoons seedless raspberry jam
- 2 medium eggs
- 125g caster sugar
- 125g unsalted butter, melted
- lightly whipped cream to serve
- Preheat the oven to180C /350F / Gas mark 4.
- Place the cornflour, rice flour and sugar together in a food processor and blend well. Add the cubed butter and blitz until it resembles fine breadcrumbs. Add the lime juice and orange zest and bring together, then turnout and knead the dough.
- Roll the dough out quickly and evenly, using a little extra cornflour and use to line a 24 x 3cm round non-stick, deep pie dish, Line the pastry with grease proof paper and baking beans.
- Bake for 15 minutes to set and lightly colour the pastry
- Turn the oven up to 190C / 375F / Gas mark 5, Spread both the jams on to the part cooked pastry base.
- Meanwhile, place the eggs and sugar in a mixing bowl and whisk until very stiff- about 15 minutes on high speed.
- Pour in the melted butter and mix carefully, Next, fold in the ground almonds and spoon the mixture in to the pastry shell.
- Bake for 20-25 minutes or until the sponge is cooked and the pastry light brown.
- Cool and serve with a little lightly whipped cream.
From the Book
Tags: Gluten Free
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