We experienced the authentic Bakewell Tart at the old original Bakewell Pudding Shop in Bakewell England in 1999. This is almost as good as their top secret recipe, but since we’re closer than England, you’ll have to trust us.
Bakewell Tart recipe
One puff pastry sheet
Filling
1/4 cup raspberry jelly
3 beaten eggs
1/2 cup sugar
1/2 cup melted butter
2/3 cup ground almonds
1/2 teaspoon almond extract
Powdered sugar for sifting over baked tart
Directions
Pre-heat oven to 400 degrees
Place a cookie sheet in the oven (the warm cookie sheet will help your pastry crust cook more evenly.)
Roll puff pastry out and line in pie plate. Trim edges.
Spread jelly over the pastry. In a mixing bowl, combine eggs, sugar, melted butter, almonds and almond extract. Beat about one minute. Pour mixture over jelly layer.
Place pie plate over heated cookie sheet in oven. Bake 25 to 30 minutes until filling sets and tart starts to brown. Remove from oven and cool. Sift powdered sugar over the top of the tart to cover.
May be eaten warm or cold.