Bakewell tart
- Charlotte Pedersen
- Mar 27
- 1 min read
Recipe
Crust
Baked for 25 minutes with foil then 10 minutes without. Once filled, another 35 mins with foil around the edges.
Fillings
Cherry jam (store bought)
Topping
Sliced almonds
Icing sugar
Added last 10 minutes of the bake.
How it turned out
It was my first time making both a sweet shortcrust and frangipan, and I'm pleasantly surprised with how simple they were. With the cherry jam, the flavours came together very well for an almondy, moist, and not-too-sweet treat.
What I learned
Foil is your friend. The pie crust browns very quickly. Having strips of foil on hand saved me from burning the edges.
Seal in the jam. From a purely aesthetic perspective, it's good to spread the frangipan all the way to the edges to seal in the jam. This keeps it from bubbling up to the surface.
Need one of two things: time or a freezer. Though it has simple ingredients, this bake requires quite a bit of baking incrementally, but then needing to be cooled down before moving on to the next step. I had started around dinner time, so I didn't have the luxury of time, so the freezer came in handy for this.
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