AuthorAngélique Wilson
Rating1

Family favourite. It's perfect as a dessert for any lover of almonds.

ShareTweetSaveShare

Yields1 Serving
Prep Time15 minsCook Time35 minsTotal Time50 mins

 200 Sugar paste
 50 g Raspberry jam
 50 g Apricot glaze
 35 g Icing sugar
 250 g Frangipane (almond cream)

1

Line a 20 cm flan ring using the sugar paste, 2 mm thick.

2

Pierce the bottom with a fork.

3

Spread with jam evenly and pipe the frangipane around on top of the flan in a spiral. Add flaked almonds.

4

Bake in a moderately hot oven at 200°C for 30- 40 minutes.
Brush with hot apricot glaze. Heat in a saucepan with a 2 tablespoons of water.

5

When cooled, brush or drizzle over with thin icing sugar.

Start a 10 Minute timer.

Ingredients

 200 Sugar paste
 50 g Raspberry jam
 50 g Apricot glaze
 35 g Icing sugar
 250 g Frangipane (almond cream)

Directions

1

Line a 20 cm flan ring using the sugar paste, 2 mm thick.

2

Pierce the bottom with a fork.

3

Spread with jam evenly and pipe the frangipane around on top of the flan in a spiral. Add flaked almonds.

4

Bake in a moderately hot oven at 200°C for 30- 40 minutes.
Brush with hot apricot glaze. Heat in a saucepan with a 2 tablespoons of water.

5

When cooled, brush or drizzle over with thin icing sugar.

Bakewell Tart
Write Review