![]() ![]() ![]() There is also a splash of water, but I don’t tend to list that because, well, it’s just water. I use a mixture of unsalted butter, plain flour, icing sugar (because this is sweet shortcrust!), and egg yolk. I like to make my own shortcrust pastry, and it’s so much easier to make than you think. I had one of these on my blog years and years ago but through the years of transferring my blog data over and over it all got a bit blah, so I decided to post a new recipe for this beauty – and it is 100% worth the wait and all the many requests from you guys. Straight away I will admit that when I was younger (and I am talking about when I was about 10 years old) I used to think Bakewell was super icky and disgusting because it wasn’t chocolatey, and I had convinced myself that I hated almonds – needless to say, I was just being an utter fusspot.įor those of you who don’t know… A Bakewell tart is a typically English pudding which consists of a shortcrust pastry case with layers of jam, frangipane, and a topping of flaked almonds – and it is just wonderful. I LOVE the Bakewell flavour, and I have some delicious Bakewell bakes on my blog, but this is just the best. We all love a classic bake right?! Well, today’s new post is 100% one of the most classic bakes you can ever bake or even consume… a Bakewell tart. Please see my disclosure for more details!* A classic dessert we all know and love – homemade shortcrust pastry, jam, frangipane, almonds… a Bakewell tart!
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