I’ve only gotten to one bake this month, Steph’s Bakewell Tart. My daughter is home from school and brought Covid with her so things have been a little nutty around my house. They are finally starting to settle down and I am so glad we were able to make this tart together. It was a real treat. It was a big hit with family and friends.
This tart was easy to put together. Luckily, we had tart dough in the freezer left over from a recent bake. So it was easy to start with our pre-made dough. We used strawberry preserves rather than raspberry jam, because it was what we had on hand. Since we have never tried a Bakewell tart we didn’t know the difference between strawberry and raspberry.
This was a delicious treat. My daughter thought it tasted a bit like a pop-tart. I was happy to have a dessert that was not overly sweet and loved the almond flavor and texture from the almond flour.
The recipe for this tart can be found on page 298 of Baking with Dorie, by Dorie Greenspan. (I’m still hoping to try the Grain and Seed Muffins before the end of the month)
