Bakewell Tart

Ingredients

• 6 oz. Short Crust Pastry
• 3 oz. Margarine
• 3 oz. Caster Sugar
• 4 oz. Breadcrumbs
• 4 teaspoon Almond Essence
• 4 teaspoon Lemon Essence
• 1 Egg
• 2 tablespoons Jam
• 1 tablespoon Lemon Curd

Method

1. 1

   Roll out pastry and line 7-inch sandwich tin or flan ring.

2. 2

   Cream fat and sugar until light and fluffy.

3. 3

   Add flavouring and beaten egg.

4. 4

   Fold in breadcrumbs.

5. 5

   Spread pastry case with jam and lemon curd.

6. 6

   Top with cake mixture.

7. 7

   Bake 30 minutes in moderately hot oven, 400°F. or Mark 6.

As published

This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 7. The excerpt below is the record exactly as published.

BAKEWELL TART 6 oz. Short Crust Pastry Filling— 3 oz. Margarine 3 oz. Caster Sugar 4 oz. Breadcrumbs 4 teaspoon Almond Essence 4 teaspoon Lemon Essence 1 Egg 2 tablespoons Jam 1 tablespoon Lemon Curd

Cook this with the app: pantry check, scaling, and the assistant.