This week’s Tuesday with Dorie recipe is Stephanie Johnston’s Bakewell Tart. The quintessential English bakewell tart comprises raspberry jam and frangipane in a tart shell, and decorated with flaked almonds.
I skipped the flaked almonds and used strawberry jam inside, representative of what I had access to at the time.
I also added the optional icing, a la Mr Kipling, but less full on.
This tart was delicious, especially the day it was made. It could be served warm or cold, as is or with icecream or cream.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
16 comments:
Looks great, I made the muffins
Love this - can't wait to bake (will probably minify LOL!)
I am glad you enjoyed this one. Happy New Year. Stay healthy.
Looks so pretty and perfect! I was worried it might be too sweet but I am considering making it now that I have seen yours!
Pretty!! Can't wait to bake this!
I was all set to make the muffins this week until we were chatting together at GFGF and I saw your photo of your tart...end of plans for the muffins, definitely making that tart! Your photo looked so inviting and delicious and, well, sold, as they say. I'm happy I changed direction this week, this was a really good recipe. It's probably good we don't live real close as I could be talked into most anything by your suggestions. LOL. xo
Thank you! I will make the muffins when I am back in my own kitchen as the range of ingredients is beyond what I have here.
Good idea - I made the full one thinking my brother would eat it, but he hasn’t.
Thanks Diane. Happy New Year to you too.
Yay!! I can recommend it.
Thank you! It is delicious.
🤣🤣 I am glad you gave it a go and liked it.
Sounds exceedingly good (ha ha) - I wonder if I have ever had one - must have! A bit of pastry, jam and frangipani always goes well with me!
love that glasswork, and strawberry jam would be tasty for sure!
Your tart look delicious. Glad I wasn't the only one to substitute with strawberry.
Based on your testimony, I'm still planning to try this recipe. I'll no doubt substitute jam flavors, and a few other things as well, to fit our dietary needs and larder.
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