Cherry Bakewell tart from Olive Magazine, May 2011 (page 42) by Janine Ratcliffe

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Notes about this recipe

  • Agaillard on December 10, 2023

    I made this with Pierre Hermé sweet pastry recipe since it was also almond bassed, changing the toppings to strawberry jam and candied strawberries for picky children. Everyone loved the cake, and both children finished it. However I could not achieve the white icing, mine was transparent, I think I put too much water in it, and i wish the amount of water needed for the amount of icing sugar was indicated.

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