A butter mixture, flavoured with ground almonds and baked in a light, flaky pastry case, is the basis of this traditional Derbyshire recipe, sometimes known as Bakewell tart, the origin of which is still secret.
212 g (7 1/2 oz) frozen packet puff pastry, thawed
60 ml (4 tbsp) red jam
100 g (4 oz) ground almonds
100 g (4 oz) caster sugar
50 g (2 oz) butter
3 eggs, beaten
1.25 ml (1/4 tsp) almond essence
1. Roll out the pastry on a floured surface and use to line a 900 ml (1 1/2 pint) shallow pie dish.
2. Knock up the edge of the pastry in the pie dish with the back of a knife.
3. Mark the rim with the prongs of a fork. Brush the jam over the base. Chill in the refrigerator while making the filling.
4. Make the filling. Beat the almonds with the sugar, butter, eggs and almond essence.
5. Pour the filling over the jam and spread it evenly.
6. Bake in the oven at 200°C (400°F) mark 6 for 30 minutes or until the filling is set.
7. Serve warm or cold, with fresh cream or custard.