The Queen Of Tarts

Not to be outdone easily, by the food venues of London, I decided to try my hand at one of my favourite desserts. This recipe has been optimized over the years by my Mum, originally coming from a big not-even-vegetarian hardback cookbook, which is so old that the front page has been bleached colourless by the sun.



Bakewell Tart
(makes 12)

For the pasty

• 6 oz (170 g) Plain Flour
• ¼ tsp Salt
• 1 ½ oz (40 g) Solid vegetable fat (Trex)
• 1 ½ oz (40 g) Margarine
• 1-2 tbsp Water

For the filling

• 4 oz (110 g) Margarine
• 4 oz (110 g) Sugar
• 1 oz (30 g) Ground almonds
• 3 oz (90 g) Rice flour
• ½ tsp Almond essence
• 1 tsp Baking powder
• 1-2 tbsp Soya milk
• 4 tbsp Blackberry jam

To make the pasty, rub together the flour, salt and fat, until it resembles breadcrumbs. Add gradually water to form a dough.

Roll out dough, and cut into 12 circles. Place in shallow muffin tray, and bake at 160ºC for 10 minutes.

Meanwhile, make the filling. Melt margarine, and add the sugar. Cook for 1 minute, then leave to cool slightly. Add all the other ingredients, except the milk and jam, and combine. Add enough milk to get a dropping consistency.

Into each pastry case, add a teaspoon of jam, and cover with a tablespoon of the filling.

Bake for 25 minutes, at 160ºC, until golden brown.