British
White Sauce
A smooth and reliable white sauce made with butter, flour and milk, ideal for lasagne, pasta…
British Bakewell Tart
A buttery shortcrust shell with jam and frangipane filling, topped with flaked almonds — the Derbyshire classic.
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30 minPrep🔥
40 minCook🍽️
8Serves📊
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Ingredients
- 1 sheet shortcrust pastry
- 5 tbsp raspberry jam
- 150g butter, softened
- 150g sugar
- 150g ground almonds
- 3 eggs
- 1 tsp almond extract
- 30g plain flour
- 50g flaked almonds
- Icing sugar to dust
Instructions
- Line a 23cm tart tin with pastry; chill 15 min.
- Spread jam over the base.
- Cream butter and sugar; beat in eggs, ground almonds, flour and almond extract.
- Spread frangipane over the jam.
- Sprinkle flaked almonds on top.
- Bake at 180C for 35-40 min until golden and set.
- Dust with icing sugar.
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Tara’s tips
- Don't skimp on the jam — gives the proper sweetness.
- Toasted almond extract makes it sing.
Serving suggestions
- Lovely with custard.
Storage & reheating
Keeps 4 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
With icing?
Bakewell pudding has icing on top — both are classic.
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