Fruity bakewell tart
Originating in the Derbyshire town of Bakewell in the 1840s, it is said to have been discovered by accident. This version is great for any fruit that needs using up.
Lyndon Gee is an established food & health writer, a monthly columnist and food expert for Health & Fitness Magazine, and contributor to many other magazines, including Fine Food Digest, Tesco Food Club, Tesco Healthy Living, BBC Good Food and Optimum Nutrition Magazine. Brought up in a Cotswold hotel, Lyndon trained at the Savoy and with Antonio Carluccio & Genaro Contaldo and is a founding director of Slow Food UK,
- 150g (5oz) (flour (plain or gluten-free)
- 75ml (2floz) sunflower oil (or any vegetable oil)
- 50ml (1½ floz) cold water
- Pinch salt
- 2 tablespoons raspberry jam (any jam works)
- 200g (7oz) fruit, chopped (apples or pears are ideal)
- 75ml (2floz) sunflower oil (or any vegetable oil except olive oil)
- 100g (3oz) sugar
- 2 eggs
- 125g (4oz) self-raising flour (or plain flour with ½ teaspoon baking powder)
- 1 teaspoon almond essence (or vanilla essence)
- Mix the plain flour, sunflower oil, water and a pinch of salt into a dough. Cover and refrigerate for 15 minutes. Then sprinkle with flour, roll out ½ cm (¼in) thick, and line a lightly oiled 24cm x 3cm (9½inx1¼in) deep metal tin.
- Spread the jam in an even layer over the base of the pastry case and put the chopped apple (or pear) on top.
- Mix together the sugar, eggs and oil and almond essence, then stir in the self-raising flour, and drizzle the mixture evenly over the fruit.
- Bake 20-25 minutes in a preheated oven 180ºC/Gas 6/ 400ºF, until golden.Chef’s tip from Lyndon
Preheat the oven and use a metal pie tin to make sure you get a crisp pastry base. If you use wholemeal flour for your pastry add an extra dash of water.
Fruit that is very ripe such as pears or berries. All types of jams and preserves. You can also use crumbled stale bread and ground almonds instead of flour.
Use puff pastry. Any fruit or fruit jam including pears, blackberries, raspberries, apricots, peaches, damsons, plums, cherries and tropical fruit. Top with flaked almonds for a crunchy top.
Add grated lemon or orange zest. Use different flavoured jams or marmalade. Add mixed spice or cinnamon and raisins to the filling. Add nuts or dried fruit.
For best results, cool down quickly (ideally within an hour), divide into portions, place in an airtight container, label and then pop in the freezer. Defrost in the fridge, ideally overnight, and use within 24 hours after defrosting. Reheat in microwave or covered in foil in the oven, heating thoroughly until piping hot.
Vegetarian and vegan options
Suitable for vegetarians, a vegan version can be made with egg substitute available from health food shops.
Can be made using gluten-free flour, or make pastry with gluten-free flour and use ground almonds instead of flour in the filling. May also be made with gluten and lactose-free egg substitutes. Can use vanilla essence instead of almond.