Easy Bakewell tarts

Let me share with you a really easy recipe, I will not bore you with the history of the Bakewell tarts nor, or, and puddings.

I will not tell you how I got to make this recipe and why neighbour Barbara took a couple home.

I'll give you the recipe straight, surprised, watch:

The case(s):

Buy 6 ready made shortcrust pastry cases or a sheet of short crust pastry to roll out to the size of your pie dish.

Spread the strawberry jam, or another filling of your choosing, on the shortcut pastry case make sure that it is about 1.5 cm.


can be done by hand, much faster in a food processor

•125g (4.5oz) unsalted butter, softened
•125g (4.5oz) icing sugar
•3 (3) eggs
•2.5ml (½ tsp) almond extract
•125g (4.5oz) ground almonds
•30g (1oz) all purpose flour
Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy.

Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Cover with the frangipane up to the top of the case.

Bake in preheated oven at 200C/400F for 30 minutes. In the last 5 minutes check that the top is not browning too much if it is terminate the cooking then.

The Aroma while cooking is fantastic.

This recipe is an adaption of the Daring Bakers'

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