Bakewell Tart

The Bakewell Tart consists of a shortcrust pastry shell, spread with jam and covered with a frangipane filling. They can be covered with almond or peanut flakes and baked. Variation of flavours includes blackcurrant, strawberry or apple and Cherry Bakewell is a variation of the tart where the baked frangipane is covered with a top layer of almond flavoured icing and a single half glacé cherry which is furthermore known as a Bakewell Cake.

Ingredients

Shortbread made with ground almond

Strawberry jam

Frangipane

Almond flakes

Jelly or jam

Method

Preheat oven to 180ºC. Fill some tart tins with shortbread and place a dollop of strawberry jam in the bottom. Fill the tart with frangipane and sprinkle with almond flakes. Bake in the oven for approx. 25 minutes. Turn the tarts upside down and allow cooling before taking them out of the tins. Turn the tarts back over and glaze with a clear jelly or melt some jam in a pot and glaze the tart.

Note: For variation use any jam available such as blackberries, blueberries, raspberries or a mixture. Frangipane is a cake mixture made with even weight of butter, sugar, ground almonds and eggs.