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Bakewell tart

February 14th, 2013



Well, at some point I had to hand over the recipe, so today I gift to you the Niknok’s bakewell tart. A straight forward, no fuss bake that is best kept that way. The pastry light and crumbly, the jam should be a layer of raspberry in my humble opinion (though cherry and blackberry work), and the frangipane, deep and fluffy.


Best served warm or cold, at anytime of day but always with a cup of tea.



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