We’ve been truly blown away by the response to our St. George’s Day competition over on facebook. To celebrate England’s patron saint, we asked you to post your best vacation pictures from dear old Blighty and, from Lands End to John o’Groats, they’ve really captured the varied beauty of the place. With this in mind, this weekend’s recipe is a gem from one of England’s hidden corner. Along with Cornish pasties and Lancashire hotpot, this is provincial English cooking at its best.
This tart is thought to have originated at the Rutland Arms in Bakewell, Derbyshire. The legend goes that an inexperienced cook accidentally omitted the flour in an almond sponge. It should be served at room temperature and does not need any sauce or custard.
Preparation time: 1 hour and 15 minutes
1/2lb Sweet pastry
2 tablespoons raspberry jam
2 eggs, beaten
1/2 cup sugar
1/2 cup melted butter
1 cup ground almonds
1 tablespoon flour
A few drops of almond extract
1 cup confectioners’ sugar
About 2 tablespoons water
Glacé cherries (optional)
- Preheat the oven to 350F.
- Place a baking tray large enough to hold a 9-inch pie dish in the oven.
- Line the pie dish with the sweet pastry and spread the jam evenly over the bottom of the pastry.
- Beat the butter and sugar in a large bowl until thick and pale. Add the eggs a little at a time, then add the almond extract. Fold in the flour and ground almonds and mix thoroughly.
- Pour the mixture into the pastry and bake for 40 minutes or until the filling is just set and browned.
- Place the tart on the baking sheet while it is cooking.
- When the tart is cool, mix the confectioners’ sugar with the water, pour over the top of the cake, and let set. Garnish with glacé cherries, if you like.
We’ll be announcing the winner of the competition tomorrow morning, so you still have time to enter. Check out our Pinterest account to see all the pictures in one place and remember, all our recipes are available in our cookbook. You can order a copy via email (firstname.lastname@example.org), or by phone (212-989-9735).