Comments on: Bakewell Tart!

By: Helen

Helen — Wed, 09 Apr 2025 17:07:41 +0000

Can this be reheated the day after making on low in the oven?

By: Emma

Emma — Sat, 29 Mar 2025 10:35:03 +0000

In reply to Angela. What maple syrup? There is no maple syrup in the recipe?

By: Angela

Angela — Thu, 20 Feb 2025 17:05:25 +0000

Tried this but replaced all purpose flour with oat flour and used coconut sugar instead of maple syrup, also added nutmeg, mixed spice and some cardamom it turned out amazing. It was delicious moist and flavourful. I will most definitely be making this again.

By: James

James — Fri, 11 Oct 2024 18:07:49 +0000

My first try of your recipe’s. It was perfect! I did chill the pastry for 30 mins before rolling, apart from that I copied the recipe to the letter. Absolutely perfect ! Everyone loved it. I’m now baking another for the rest of the family. Which one of your books is this recipe in please ?

Thanks
James

By: James

James — Fri, 11 Oct 2024 18:03:06 +0000

In reply to Coco. I found it to also seem undercooked after cooling however if you put it the fridge for a few hours after cooling It’s perfect, it just needs to be cooled completely then refrigerated.

By: Jane's Patisserie

Jane's Patisserie — Thu, 18 Jul 2024 08:58:14 +0000

In reply to Coco. Oh no! This sounds like an oven issue, or a different tin size was used. It's not too much mixture so it shouldn't still be raw inside unless the internal temp never reached the correct temperature x

By: Coco

Coco — Fri, 07 Jun 2024 21:07:14 +0000

I cooked it for well over the recommended time and there was a slight wobble to the tart when I took it out of the oven but when it had cooled and been cut it was semi raw all the way through

By: Steph Mulcahy

Steph Mulcahy — Thu, 06 Jun 2024 19:27:50 +0000

I love this recipe, it’s amazing! I wondered if it could be made into individual bakewell tarts, like the lemon Meringue pies in the book? If so, could you tell me how to alter the proportions? Thank you!

By: Jane's Patisserie

Jane's Patisserie — Fri, 10 May 2024 09:26:10 +0000

In reply to Denise Trainor. Ahh that's no problem if it baked okay! Glad you liked it. x

By: Denise Trainor

Denise Trainor — Wed, 08 May 2024 15:18:23 +0000

Lovely tart but the filling was quite firm and had to be spooned on instead of pouring it. I followed the recipe to the letter.
I’ll definitely make it again x

By: Fran James

Fran James — Tue, 19 Mar 2024 21:30:35 +0000

I’ve made this a dozen times, using this recipe, and the result is always brilliant. When I take the baking beans out I lower to 160 and only add the flaked almonds half way through the filling bake. Try using lemon juice to make the icing.

By: Jane's Patisserie

Jane's Patisserie — Fri, 12 Jan 2024 13:28:12 +0000

In reply to Carol. Hey! No, this may mean it's slightly underbaked x

By: Carol

Carol — Wed, 10 Jan 2024 20:13:28 +0000

Hi made this tart, tasted fantastic, but should the filling be guey?

By: Debbie

Debbie — Sat, 02 Dec 2023 21:42:29 +0000

I’m thinking of making this in advance of Xmas and freezing it down. But instead of putting sliced almonds on top. Once the frangipane is cooked,cooled could I then top with fondant icing and then freeze? Or should I put the icing on top once It’s defrosted.
Thank you.