The bottom of the crust of this Bakewell tart is spread with raspberry jam before almond filling is spooned into the pastry shell.
The royal wedding has me nostalgic for all things British.
I can’t believe it’s been over a decade since my husband and I, in our pre-child days, lived and worked in London.
We spent 3 years soaking up the culture and traveling Europe as much as we could.
British pop culture fascinated me including cooking shows and being introduced to food personalities who were big in the UK and not in the States.
With my serious sweet tooth, I thought I knew my desserts, but there were British ones I had never heard of including the Bakewell tart, which consists of a pastry shell, jam and almond filling.
For this tart, I used raspberry preserves and finished it off with sliced almonds.
It was toasty and nutty with just the right amount of fruit, and would be a lovely dessert for Mother’s Day or the royal wedding.
PrintThe bottom of the crust of this Bakewell tart is spread with raspberry jam before almond filling is spooned into the pastry shell.
Adapted from Bake From Scratch
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