A traditional English dessert, the Bakewell Tart is built in layers with an enticing mix of jam, frangipane (this is a bit like almond paste), and sliced almonds, all stacked in a crisp pie crust. My mum made this a lot when I was young, mostly for Sunday dessert, though as you can imagine, with seven of us in the family it didn’t go very far!
Makes 8 servings
1 Preheat the oven to 350°F (180°C). Grease a 9-inch pie pan.
2 Roll out the pie dough into a 13-inch round and lay it in the prepared pan. Trim away any excess dough from around the edge.
3 Spread the jam over the dough.
4 Carefully pour the frangipane mixture over the jam and then sprinkle the almonds on top.
5 Bake for 35 to 45 minutes, until golden brown. If the almonds begin to brown too quickly, cover the tart loosely with aluminum foil. Once baked, transfer to a wire rack to cool slightly.
6 Slice while still warm and serve with some whipped cream. Store any leftovers at room temperature, covered, for up to 4 days.