Bakewell Pudding by Michelin-starred chef Shaun Hill

Bakewell tart is evidently known as Bakewell pudding in the Derbyshire town of Bakewell, so call it what you will. 

Cooks know the base mixture by its French name of frangipane in any case. Stone fruits such as cherries, apricots and plums work particularly well with this, either placed on top of the mixture or served as compôte alongside. The pastry is not baked blind. However, it is made and rolled the day before and then frozen, so the dish needs to be thought of at least 24 hours ahead.

Serves 6-8

For the pastry

450g plain flour

100g caster sugar

350g unsalted butter, softened but not melted

2 egg yolks

For the Bakewell/frangipane

300g unsalted butter

300g caster sugar

5 eggs

250g ground almonds

½ jar quality raspberry jam

100g flaked almonds

24 hours in advance

•  Make the pastry. Sieve together the dry ingredients. Rub in the butter then mix in the egg yolks to form a dough. Roll out the pastry and line a 21cm tart case. Freeze until the next day. 

1 hour in advance

•  Take the pastry case from the freezer.

•  Make the Bakewell by creaming together the butter and sugar. Slowly beat in the eggs, then fold in the ground almonds.

•  Spread the jam across the pastry base and spoon in the almond filling. Smooth the surface then scatter across the flaked almonds. 45 minutes in advance

•  Bake the tart for 45 minutes at 180C/160C fan/gas 4.