My recipe for the classic bakewell tart with apricot jam and a delicious and buttery almond-egg filling.
I used raspberry jam and added a teaspoon of almond essence. Turned out lovely - 16 Jan 2015
This was a really easy recipe but the cooking time was far too long. I checked the tart at 35 minutes and it was already a bit too well done. It tasted nice but I think the filling would have been nicer a little more moist. I think also it would be better with one less egg as it had a bit of an eggy taste. - 17 Oct 2015