One of my favourite things about our MAF training at Ashburnham Place (Week 1 in 2008), apart from all the important information and lovely people we met of course ... was the Bakewell Tart!!!
So, four and a half years later I was really looking forward to having that with one of our meals again! Imagine my surprise ... and sadly, my disappointment ... when I found that when we there for Week 2, it wasn't scheduled to be on the menu! Something was definitely missing!
I thought I'd be a bit cheeky though and see if they might let their little secret out of the bag, so that perhaps I would have the chance to recreate their yumminess for myself sometime. My cheekiness paid off. When we left at the end of the week, I had the recipe in my mitts!!!
Yesterday lunchtime we had a small family get together, with only a few days to go until we fly ... and to my surprise, my mother-in-law had taken the recipe and made it for us for dessert (along with some other yummy stuff!). It was as delicious as I remembered it to be and what made me even happier was knowing that I will be able to make it for my family again too!
Here is the recipe (in a slightly different format from usual, it assumes knowledge of making pastry and frangipane!) ... it is for 4x domestic recipe ... so you will need to adjust the measurements!! Ordinarily I would do it for you but things are a little hectic right now as I'm sure you will appreciate! I promise it will be worth doing the maths for though, if you do attempt it!
- 2lbs flour
- 1.5lbs butter
- 3/4lb caster sugar
- 2 eggs
- 1lb margarine
- 1lb sugar
- 8 eggs
- 0.5lb self-raising flour
- 0.5lb ground almonds
- Almond essence
- Make pastry and line tins
- Bake blind for 15 mins at 150 (300 F/GM 2)
- Cover bottom of pastry case with jam
- Make sponge (frangipane)
- Pour sponge over jam
- Bake for 30-35 minutes at 150 (300 F/GM 2) until sponge is cooked
- Choose from one of the following ...
- Mix some icing sugar with water and almond essence to make icing
- Mix some icing sugar with water and cocoa powder to make icing
- Alternatively dust with icing sugar