The Story
Bakewell tart (of which this is a poshed-up version) was always a favourite in our family when I was growing up in the British Midlands, not far from the Peak District. Then when I worked as a cook in a ski resort in France, at an altitude of 2000 metres, it was one of the few cakes that didn't collapse two seconds after it came out of the oven (though I did have to use plain flour and forego the extra rising). The original is just baked with raspberry jam, then iced with water icing, but I particularly love this crunchy, almondy topping - though I have never met a version of Bakewell tart that I didn't like, so any kind is fine with me.