Bakewell tart from The Art of the Tart: Savory and Sweet (UK) by Tamasin Day-Lewis

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on September 01, 2017

    This is really excellent. A cross between the genuine, eggy Bakewell pudding and the more cakey Bakewell tart that most people are familiar with. All of it was eaten at one sitting by six people, so no photo. Changes I made: 1) blind-baked the pastry case, no-one wants a soggy bottom; 2) used home-made cherry jam; 3) skipped the almond essence as I didn't have any; extra vanilla instead. Served at room temperature with crème anglaise. This will be my go-to recipe from now on.

  • Foodycat on July 26, 2014

    Very easy, very good. I like the fairly custardy frangipane, with no flour thickening. I made 2 smaller tarts and froze one after baking.

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