A different English Bakewell Tart. . . . . . . . .

The Bakewell Tart is an English traditional dessert often associated with the Derbyshire town of Bakewell, but there is no firm evidence it originated there.

Jane Garmey in her book Great British Cooking: A Well Kept Secret (Over 200 recipes-from meat pies to plum pudding-----adapted for American cooks) pub. by Random House in 1981, states the following -

"The story goes that the first Bakewell Tart was the result of a misunderstanding between Mrs. Greaves, the proprietress of the Rutford Arms Inn at Bakewell, and her cook. Mrs. Greaves requested a jam custard tart. However, instead of mixing in the jam with the custard, her cook spread it on the bottom separately. The incorrect tart was an instant success with Mrs. Greaves's guests and has been famous ever since."

As for this cookbook, it's one I purchased back in the eighties (prior to Internet access) as often I couldn't find favorite childhood recipes with British measurements. 

(FYI - and a real shock - I see my hardcover version of this book is still available on Amazon from $95 to $169!)

Well all that said, this is a new version of the standard, usually red jam, Bakewell Tart -

the Marmalade Bakewell Tart - found when thumbing through last year's January issue

 of the fabulous UK Country Living magazine.

Being a great lover of orange marmalade - best always from Scotland or England 
as not too sweet - I gave this one a try yesterday. With the dense ground almond
 frangipane filling and sliced almonds on top, it has to be somewhat nutritious also!!!

Baking something on a very cold January afternoon raises one's spirits and

warms the house. Anxiously awaiting cooling and slicing for the evening 

dessert, and wondering how it will taste, is all worthwhile. There's nothing better 

than the great feeling of making something tasty, and pretty, in one's kitchen. 

I was very pleased it turned out so well - and was not difficult to make as I cheated a

 bit by using a ready made rolled crust. Tucked into a French removable bottom
 metal tart pan, it baked to a perfect thin, flaky crust, very crisp edge and bottom, 
nothing soggy or burnt, always a big plus!

It was/is a really lovely dessert - yes, there's plenty remaining and should keep for

 a few days. . . . . .and I just went and tasted bit today and think it's even better than yesterday!

Here's the magazine version - let me know if you want the recipe later.

Happy baking and serving days this winter!

How can you not. . . . . . . . .

LOVE them?

And, when you have a slew of nuts left from the holidays what do you do?  Despite two nutcrackers in the kitchen drawer I, like most people, find cracking iron-hard nuts a real pain/tough job, so what do you do but share with the Eastern Grey Squirrels - or whichever version you have in your area - who are eating your birdseed like there's no tomorrow! 

We watched from the kitchen windows, thinking that if a squirrel can gnaw through a hard hickory nut, as they do, it could manage an almond easily. I lined up four on the deck rail and before I was back in the house, this chubby, bushy tailed, sparkle in the eye guy showed up! Long story short, he/she picked up each one, tossed it around in it's little sharp claws, sniffed, licked, then jumped down and went and buried each one in the garden! It was quite funny to watch and at least I managed to get some photos through the window.

Of course once the nut burying was over, this cute rodent was back at the bird feeders. . . . . and, just like their busy acorn burying back in the Fall, it's said by people who know the ways of our wildlife friends, they never actually find them again, or dig them up and prepare them for a springtime luncheon or a summer night party!  

~~~ Almond trees do have lovely blossoms I believe ~~~

The Almond, a healthy nut!

Do you like almonds?  We know how healthy they are as snacks or added 
to salads and veggie dishes, but sometimes isn't it nice to bake them in a cake 
or cookie, and add a little buttery sweetness to an afternoon cup of tea or coffee.

These are SO good but I usually only bake them at Christmas, or for special 

occasions because, I confess here, I eat far too many of them!

First time baking these may seem a little weird - the spreading and patting with 

your nice scrubbed clean hands. It's really an easy recipe though so give them a try.

ALMOND BAR COOKIES

8 oz. salted butter                                

1 cup granulated sugar                Cream together well in electric mixer

1 egg yolk (save the white)        

Add 2 cups all-purpose flour and 3 teaspoons of pure almond extract. Mix gently until dough forms. Divide into two and spread/pat out very thinly with hands to completely cover two very lightly buttered 15" X 10" cookie sheets with rims. Spread roughly at this point - it will smooth out later. Lightly beat the egg white, divide in half over each cookie sheet and spread over the dough with hands (this will smooth it out!).  

Sprinkle generously with sliced almonds.  

Bake at 250F (very slow) for approx. 30-40 mins. (I find darker pans seem to take less time than shiny ones) or until lightly browned - watch carefully toward end of baking time, cookies should not be over-baked or dark.

Slice while hot, cool about 10 mins. then remove to wire rack to cool completely. Store in an airtight tin - they freeze well too.

Makes about 4 doz. delicious cookies.