Traditional Vintage Bakewell Tart Recipe

As I mentioned in yesterdays post, I’ve been baking a lot more recently especially vintage recipes. I have also built up my collection of vintage magazines and recipe books over the last few weeks so I have loads of new ones to try. I already have a few recipes ready to share on here, that I’ve converted into modern measurements, ingredients and temperatures. First up is one of the most delicious bakes I ever made, a traditional bakewell tart recipe with is adapted from a 1950s Elizabeth Craig recipe.

This is a really simple, quick and easy recipe and all the ingredients can be picked up on the baking aisle at the supermarket. I used a 28cm pie dish to make this.

Ingredients:

300g shortcrust pastry. (Can be made from scratch or bought pre rolled)

5 table spoons of jam (any flavour although I used strawberry)

150g Butter

150g caster sugar

4 large egg yolks

1 large egg white

4 drops almond essence

75g ground almonds

Method:

1. Pre heat oven to 220 degrees. Roll out pastry and line your pie dish.

2. Spread your jam all over the pastry.

3. Beat the butter and sugar until creamy.

4. Beat in the egg yolks one at a time.

5. Beat the egg white and almond essence together and add to the mixture along with the ground almonds.

6. Carefully spread the mixture evening over the jam and pastry base.

7. Bake in the centre of the oven for 15 minutes, then reduce the temperature to 150 degrees and bake for a further 10-15 minutes.

I was so happy with how this one came out and everyone really enjoyed it. You can also try adding some flaked almonds over the top before baking if you prefer but I did’t on this occasion.

I hope you enjoyed this recipe and please let me know if you try it. If you have any vintage recipe requests please let me know and I’ll see if I can find and recreate them.