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.
This recipe works well with gluten-free pasta, which is available from most supermarkets. The secret is to lightly cook the pasta, then finish cooking it in the oven. You can cover it with mozzarella or Parmesan for a cheesy topping. Or just pop it in the oven without any cheese for a crunchy topping.
These bars are a winner with the kids at home. I think it’s partly because of the texture – crunchy with a lovely background flavour, and of course the sweetness of the sugar. You can omit the sugar if you want, but the texture will be slightly crumblier.