THE CONGRESS Tart is also known as the Bakewell tart in some old recipe books and other parts of the country.

They have the same concept, and there is an ongoing debate about whether or not they should have coconut in them.

My recipe book makes them with a pastry base and a layer of raspberry jam, topped off with a thick moist almond filling.

I think it's important to point out two things about these little beauties.

Firstly they are quite sweet, but don't get me wrong, not in a bad way.

If you do like Bakewell tart then you'll be fine with this recipe, which can be also made into a round flan dish version that will still get the thumbs-up any time of day.

But I do prefer the smaller tart-size version because they are easier make without hassle of blind-baking the pastry base first. You can leave the jar of dried peas at the back of the cupboard where they belong.

Secondly, when I make them I will put a smidgen more raspberry jam in the base.

I was careful this time as I didn't want raspberry jam bubbling up the sides of the tart and spoiling my photo – but know they could take a little more.

They do need to be served freshly baked and warm with maybe a light dusting of icing sugar to impress.

The combinations of almond and jam will stir many happy memories, I'm sure over a good cup of tea!

The name Congress is thought to date back from the 17th century when, at the end of the Thirty Year War, a congress was held in Osnabruck, Germany, and those who attended were presented with an almond macaroon tart that was marked with a pastry cross on top.

Some bakers still put the pastry cross on top of the Congress tart today with the offcuts left on the table, but I do like my filling heaped-up with flaked almonds sprinkled on top, then baked to a beautiful, golden-browned top.

Congress Tarts were very popular around the Keighley area up till the late 80s when a lot of our local family bakers shops closed down, 'mine included’, and I'm sure mum would have bought them for a Sunday afternoon teatime treat.

I wonder how many people today have never heard of this British classic tart? You are missing out if you are one of them... trust me on this recipe, the old ones are the best!

Remember, if you are not a good pastry maker simply buy a good ready-made pack of buttery pastry - I'll let you off this time!

• Have you read all Baker Mike’s previous Friend in Knead recipes in the Keighley News? If not, don’t worry, simply visit keighleynews.co.uk, click on What’s On then Food & Drink, and you’ll find a whole host of savoury and sweet spectaculars cooked up by Keighley’s master baker.