Bakewell tart is nothing like the real Bakewell Pudding it is derived from. Though I am from Derbyshire, even I will admit that the tart is much nicer, really, than its flabby ancestor. In the Anchor & Hope, they do a very good one with damson jam in it.
300g sweet or regular shortcrust pastry
100g unsalted butter, softened
3 large eggs, beaten
1/2 jar good red jam
125g golden caster sugar
1/2 tsp almond or vanilla extract
150g ground almonds
25g flaked almonds
vanilla ice cream, to serve
Preheat the oven to 190°C, gas 5. Line a deep 20cm tart tin with the pastry and chill for a bit, if you have time. Line with parchment, fill with baking beans and bake for 15 minutes. Remove the baking beans and parchment and return to the oven for 5 minutes until lightly golden and set.
Cool a little then spread the jam over the pastry. Turn the oven down to 180°C, gas mark 4.
Beat the butter and sugar together until pale and fluffy. Begin adding the eggs, a little at a time then stir in the almond extract and the ground almonds. Spoon the mixture over the jam and level it out with the back of a spoon.
Sprinkle over the flaked almonds. Return the tart to the oven for 30–35 minutes until golden and just set. Leave to cool a while before getting out of the tin.