How to Make George's Bakewell Tart
George, world famous in New Zealand for his bread making books, branches out to make the world's best Bakewell tart. I challenge you to try this recipe and prove me wrong!
As an electrical engineer, George became manager of the servicing workshop for a retail appliance business, and in this role he tested hundreds of bread-machines. Through his own efforts, and those of the customers he helped, he developed a great repertoire of never-fail recipes.
George wrote four books on using bread making machines, all were published by Penguin Press.
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Things You'll Need
- 8" flan tin with short crust pastry
- 3 oz Caster Sugar
- 3 oz Unsalted Butter
- 2 oz Self Raising Flour
- 2 oz Ground Almonds
- 2 Medium Eggs
- 1/2 teaspoon Almond Essence
- 2 tablespoons of favorite jam (preserves)
Instructions
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1
Line 8" flan tin with shortcrust pastry crust.
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2
Cream together sugar and butter until smooth.
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3
Add flour, ground almonds, almond essence, and eggs (beaten). Mix well.
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4
Spread your favorite jam evenly over the pastry with the back of a spoon.
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5
Pour mixture into pastry crust, and sprinkle top with flaked almonds.
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6
Bake in pre-heated 350 degree F oven for 30-40 minutes. Leave in until middle has set.
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1
Tips & Warnings
Make two! One is never enough!
To test for "doneness", jiggle the pan gently and ensure the mixture does not wobble.
Be sure to make the filling first, then spread the jam over the pastry crust and immediately pour in the filling.
