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This delicious, homemade bakewell tart consists of a buttery shortcrust pastry topped with jam, a light frangipane, and topped with flaked almonds and icing glaze.
Pastry Ingredients
Filling Ingredients
Make the shortcrust pastry, line a 9 inch tart tin and blind bake.
Spread the raspberry jam over the baked tart shell. Top with frangipane filling.
Smooth out the frangipane filling.
Top with flaked almonds and bake!
Decorate with icing glaze, slice, and serve.
Decorate with icing glaze, slice, and serve.