I used to hate bakewell tarts when I was younger. Children’s birthday parties would have these exciting tiny cakes covered with icing and a glace cherry… but take a bite and you get almond flavour, bleugh. Massive disappointment to a five year old. Here there are no cherries so no lies.
This is a rationing version of a British classic. Sweet enough but not too much, sadly no hidden vegetables this time though.
6oz self raising flour (to use plain and add 1.5 tsp baking powder)
Water to mix
2 tbsps jam
1 tsp almond essence
2oz self-raising flour (add 0.5 tsp baking powder if using plain)
2oz soya flour*
2 tbsps milk
*I struggled to find this so had to substitute with ground almonds (which I’m told would have been available but limited). The internet suggests it may be in ‘world foods’ or ‘free from’ sections of supermarkets but I had no luck… It may be available in health food shops but I suspect that it’s been replaced with other gluten free alternatives that aren’t GM in mainstream supermarkets.
1. Rub together the margarine and flour to form a consistency like breadcrumbs, then add water until you can make a firm dough. This pastry seemed very dry and crumbly to me (I normally use double the fat) so be careful not to overdo the water and get something too sticky.
2. Line a pie/flan tin with the pastry- it was so crumbly I found it easier to mould it to the tin rather than rolling out first.
3. Spread the jam over the pastry.
4. Cream together the butter, sugar and almond essence. Beat in the egg.
5. Fold in the flour and stir in the breadcrumbs, soya flour and milk.
6. Cook for 40 mins at 180 degrees centigrade or Gas Mark 4.