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George's Bakewell Tart - New Zealand

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“Posting this recipe for ZWT New Zealand, which I found on for New Zealand desserts. Here is what is stated: "George, world famous in New Zealand for his bread making books, branches out to make the world's best Bakewell tart. I challenge you to try this recipe and prove me wrong! As an electrical engineer, George became manager of the servicing workshop for a retail appliance business, and in this role he tested hundreds of bread-machines. Through his own efforts, and those of the customers he helped, he developed a great repertoire of never-fail recipes. George wrote four books on using bread making machines, all were published by Penguin Press." After some searching I found the author of this recipe to be George Dale and he is the author of "Delectable Daley Bread". Here in the USA, I think generally we find 9" frozen pie crusts in foil pans, which should work well for this recipe.”

Ingredients Nutrition

  • 8 inches flan tin with shortcrust pastry
  • 3 ounces caster sugar
  • 3 ounces unsalted butter
  • 2 ounces self raising flour
  • 2 ounces ground almonds
  • 2 medium eggs
  • 12 teaspoon almond essence (could sub vanilla extract)
  • 2 tablespoons jam (or preserves of your favorite jams or perserves)
  • 1 -2 tablespoon sliced almonds, for topping


  1. Line 8" flan tin with shortcrust pastry crust (or use a frozen pie crust and I suggest baking it for 8 minutes prior to filling).
  2. Cream together sugar and butter until smooth. Add flour, ground almonds, almond essence, and eggs (beaten). Mix well.
  3. Spread your favorite jam evenly over the pastry with the back of a spoon.
  4. Pour butter mixture into pastry crust, and sprinkle top with flaked almonds.
  5. Bake in pre-heated 350 degree F oven for 30-40 minutes. Leave in until middle has set.

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