Bakewell Tarts These lovely little pastries are named after the Derbyshire Town where they were first created. They are described on line on Wikipedia as an English Confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. The Bakewell Pudding on the other hand is a flaky pastry,with a layer of jam and an egg and almond filling. Some versions of the tart are covered with a layer of fondant] *Bakewell Tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. The Bakewell Pudding on the other hand is a flaky pastry,with a layer of jam and an egg and almond filling. Some versions of the tart are covered with a layer of fondant ie Cherry Bakewell topped with a glace cherry] Recipes abound, for example those given by Eliza Acton (1845) and Mrs Beeton (1861), and modern commercial examples are to be found in most cake shops and on every supermarket shelf. The name Bakewell tart only became common in the 20th century* These little tartlettes are just so delicious for Afternoon Tea,you can use the same recipe to make one larger one . Wonderful served warm for a dessert with ice cream, custard or a great dollop of whipped cream. to make approx 12 I always weigh my ingredients but if you prefer to measure then here's a handy conversion chart Lovely for afternoon tea for the pastry 175 g /6oz/ 1¼ cups plain (All purpose) flour 45g/1.50 oz / ¼ cup/butter or margarine 45g/1.50 oz / ¼ cup lard or vegetable fat eg Trex 1 tbsp caster sugar (superfine) 1 egg beaten a little cold water if necessary to bind > either rub the fats into the flour & add the sugar or whiz in a foodprocessor until the breadcrumb stage add the beaten egg and form into a ball, adding a drop of cold water if necessary leave to chill for 30mins > grease a 12 hole tartlette tray. diameter of holes around 2.50 ins/6cms > for the filling 4oz/125 g/ ½ stick butter or margarine 4 oz/125g/ ½ cup caster sugar (Superfine sugar) 1 egg lightly beaten 4oz/125g / 1 cup ground almonds (you could use ground rice for this which also gives a lovely result) half a teaspoon almond essence 2oz/60g/ ½ cup flaked almonds raspberry jam > around 1 tsp heaped of raspberry jam per tart > beat together the butter & sugar, add the egg and beat again, add the ground almonds & essence. > Roll and the pastry nice & thinly and cut 12 4inch/10cm rounds line the tartlette tins > spoon in around 1 heaped teaspoon of raspberry jam fill the tarts to almost the top smooth over sprinkle with almond flakes > bake in a pre-heated oven approx 180c/gas 4 for approx 25-30 minutes keep a close eye on them should be cooked through but still springy. A large Bakewell Tart. Makes a great dessert with custard or whipped cream