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Bakewell Tart Recipe

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This recipe for Bakewell Tart, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 1082 -- Denise Tilton
Added: Friday, March 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 ready made pie crust OR your favorite short crust pastry recipe

FILLING:
3 medium - eggs, at room temperature
c. - sugar
c. - butter, at room temperature
c. - almonds, ground
4 heaping T. - good quality strawberry jam
tsp. - pure almond extract
sliced almonds for decoration

Directions:
Directions:
Ground almonds by putting some blanched almonds in a blender and blending until they resemble fine crumbs. Blend enough to make cup. Preheat oven to 400. Rollout pastry and line a 7 inch tart pan with removable bottom. Beat the eggs and sugar together until creamy, about 3 minutes. Add the butter in small pieces and continue to beat until all is combined. Add the almond extract and set aside. In a small saucepan slowly heat the jam so it will spread easily. Distribute the jam evenly over the pastry in the pan then pour the egg and almond mixture over the jam. Scatter the sliced almonds over top. Bake for 25 to 30 minutes until the filling has set and is a mid-brown color all over. Serve with whipped heavy cream.

 

 

 

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