Bakewell Pudding
Yield
1 tartPrep
25 minCook
35 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
puff pastry
|
|
| Filling | |||
| 1 | x |
strawberry jam
|
*
|
| 4 | each |
egg yolks
|
*
|
| 2 | each |
egg whites
|
*
|
| 4 | ounces |
butter
|
|
| 4 | ounces |
sugar
|
|
| 1 | x |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
puff pastry
|
|
| Filling | |||
| 1 | x |
strawberry jam
|
*
|
| 4 | each |
egg yolks
|
*
|
| 2 | each |
egg whites
|
*
|
| 115.6 | ml/g |
butter
|
|
| 115.6 | ml/g |
sugar
|
|
| 1 | x |
almond extract
|
*
|
Directions
Pre-heat oven to 425oF or Mark 7.
Roll out the pastry and line a wide shallow dish or a pie plate. Spread the pastry with a thick layer of jam.
Cream butter and sugar, add the egg yolks, the beaten egg whites and the almond extract.
Spread the mixture over the jam and bake for 15 minutes. Reduce heat to 350oF Mark 4 for 20 minutes. The filling is meant to remain soft and is not intended to set.
