I have never made a Bakewell Tart, but according to the recipe book it is a classic. And it wasn’t actually that hard, but it turned out delicious. I used bought puff pastry to line a buttered flan tin, pricked the base and let it chill for half an hour. Then
I baked the pastry case and set it to cool while I made the filling. 
The filling was made up of beaten eggs, caster sugar, ground almonds, cream and almond liqueur ( I used essence). 
Once the pastry case was cooked and cool, I lined the bottom with whole pitted cherries, raspberry jam and my special ingredient of powdered açai from Brazil. 
A friend of mine is importing freeze dried products such as organic açai powder (pronounced “a sigh ee” btw) through Brainz Smart Foods. 
http://www.brainzimports.co.nz Açai
is a small fruit the size of a blueberry that comes from a palm in the Amazon. It is rich in iron, calcium, magnesium, Potassium, omega fats and vitamins A and E. Brainz Smart Foods also sell other superfruits like Acerola and Guarana and of course coffee!
I spooned the filling into the pastry case on top of the fruit. 
This baked in the oven and came out still wobbly but it firmed up when cool. Sprinkled with flaked almonds and glazed in apricot jam, it is one of my favourite bakes to date. 
The texture was just like the inside of an almond croissant from my local French Bakery, the Pyranees. Yum.
