Bakewell Tart

I was going to make a very British Victoria Sponge to go along with my very British Scotch eggs. As I was researching the Scotch egg I found a very British Bakewell Tart. This is probably Mr S’ favourite of ‘cakes’ so I went with that instead.

I must admit, I cheated with the pastry but for the effort I had with it, I may as well have attempted my own. Every time I tried to pick it up, it disintegrated. I finally got there in the end but I’m definitely going to try my own next time.

I deliberated over just using a jam or making my own compote as per the recipe. I’m glad I did the compote, it took no effort at all. I knew if I bought a pot of jam it would just end up sitting in the fridge forever.

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I blind baked my pastry.

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I spread the compote on the base. I only had about half the raspberries that the recipe suggests so it’s a bit sparse. Although I think there might have been too much with double.

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Put your frangipane on top and spread evenly(ish).

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Bake for 20 minutes then put the flaked almonds on top, bake for another 5.

The tart sat like this for about 2 minutes:

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Then Mr S attacked it, not just still warm, still hot.

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