Submitted by Caroline, Olivia and Gemma Henderson.
My grandmother’s aunt Emma (Wilson) ran the bakery in Reeth in the 1940s and 50s. Here is one of our favourites that she made in the shop!
Emma Longstaff grew up at White House farm, Arkengarthdale, she married Charlie Wilson and they ran the bakery and village store at Oakworth House, Reeth during the 1930s -50s. She catered for many Swaledale weddings, funerals and events, making and icing exceptional wedding cakes herself.
Ingredients:
Pastry:
- 1 lb plain flour
- ¾ lb butter.
- Cold water to mix
Filling:
- Raspberry jam
- 4 oz butter
- 4 oz caster sugar
- 2 beaten eggs
- 4 oz ground almonds
- Almond essence
Method:
Make the pastry. Put the pastry circles into a bun/tart tin and fill each with a tsp of jam. Mix the butter, sugar, eggs, ground almonds and almond essence together and spoon on top of the jam.
Bake until brown at 400°F.
These can be iced if you like!