Cook this: Bakewell tart from The British Baking Book
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Prepare the cake tin (see note). Roll out the pastry on a floured work surface to a thickness of 1/4 inch (6 mm). Fold in the sides so that the pastry will fit into the base of the tin, then gently lift it into the tin, letting it sink down into the base. Use a small piece of excess dough to firmly press the edges of the pastry into the tin. Trim the excess pastry with a knife and then pierce the base with a fork. Put the pastry in the fridge to rest for at least 20 minutes or overnight (we don’t blind bake this pastry as we want it to blend a little with the filling).
Blanch the apricot kernels in boiling water, then remove the skins. Using a mortar and pestle, bash the apricot kernels with the rosewater to make a paste.
Melt the butter in a saucepan but don’t let it bubble. Remove the pan from the heat, add the sugar, almond meal, apricot kernel paste, and breadcrumbs and stir well. Add the eggs and nutmeg and mix well. Let the filling rest for at least 1 hour. Towards the end of the resting time, preheat the oven to 400°F (200°C).
Spread the jam over the pastry base and spoon the filling on top. Sprinkle with the flaked almonds and bake for 30-35 minutes until golden brown.
For: 6-8 people; an 8-inch (20-cm) round cake tin
Notes:Apricot kernels are an obscure product often used in historical recipes. Stick to the quantity called for in the recipe and label the jar well as they can be very harmful when you digest several of the kernels (especially for children). The kernels aren’t easy to find in shops so you can substitute with a few drops of natural almond essence instead.