I must confess, I've never heard or tasted a Bakewell Tart before so I was excited to try this recipe and see what it was all about. I decided to make the traditional Bakewell Tart with raspberry jam which worked out well since I had 1 jar of raspberry freezer jam left in my freezer that I needed to use up before jam making time rolls around again. The tart dough was very easy to put together as was the frangipane layer. I plan on using the tart dough recipe again since I loved the shortbread taste and texture it had and think it would go well with so many different types of fillings. I loved the finished product that this recipe produced. The almond flavour with the raspberry filling was really delicious and for the minimal effort this tart took to make it totally tasted and looked like something that came from a bakery. Needless to say I will most certainly be making this tart again and want to thank Jasmine and Annemarie for introducing me to it!
Here is a photo diary of the process:
Tart dough mixed, balled and ready to "chill":
Frangipane layer mixed and ready to go:
Raspberry Freezer Jam that I made last summer:
Tart dough ready to fill:
First layer: Raspberry Freezer Jam:
Topped with frangipane layer and ready for the oven:
Tart just out of the oven: Cooled, sliced and ready to eat!!