This sweet, crumbly traditional dessert is a fabulous option to finish off any meal. Definitely served best when warm out of the oven and whilst the smell of warm almonds and sticky, hot jam still lingers in the air. I simply adore the soft, almond frangipane encased in a delicate, crumbly pastry. Serve the Bakewell tart either warm or cold.Bakewell tart with raspberry jam - a dessert that I will never tire of.The Bakewell tart will keep well for several days in an airtight container.The same steps can also be followed to make smaller, individual Bakewell tarts which are perfect for picnics and buffets.My favourite time to eat it is shortly after it has been baked when it has cooled a little but is not completely cold.
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