Bakewell Tart

What is a Bakewell Tart you may ask?  Well, before I tell you, let me show you…


See that right there.  That’s a Bakewell Tart.  Basically, it’s  a pastry party in your mouth.


So, let’s talk about what makes this dessert so life-changing, and how I discovered it.


For starters, I have been baking what’s called a Pear Frangipane Tart for a good 12 months or so now, as some of you may have seen on my Insta feed.  We first discovered it on the menu at one of our fave restaurants since life – Gemelli, where the atmosphere is always electric, and the pasta will transport you on the highway to carb euphoria.  But let’s get back to dessert .  A pear frangipane tart is a short crust pastry case, filled with frangipane which is made using almond flour and really is a delicious, velvety, almost custard like filling, slotted with poached pears, and glazed with a jam reduction.   It’s nothing short of insanely delicious, and always attracts fabulous commentary, and a request for seconds from those who I feed it to.  In case you didn’t notice, I’m a feeder…

That Pear Frangipane Tart was Tom’s favorite dessert, until 2 weeks ago.

Q: the Bakewell Tart!


I’m going to cut a long story short.  Tom, who disagreed with my observation that he enjoys British style cuisine a fair amount of the time, ate the proverbial humble pie when I presented him with this tart.  (which just for the record, is a traditionally English confection).  I know, because I specifically researched “traditional English desserts” before I went ahead and baked it, and presented it to him, made with a heap of love, and a side of curiosity around my aforementioned theory.

I was happy he loved it, as I find his enjoyment of English fare quite endearing.  Furthermore, I love cooking British style food, and trying hearty new recipes for me lovah.

This is now officially his favorite dessert.


In a nutshell, or for the case of this post, a pie shell… This tart is made in almost the same way as my pear frangipane tart.  The difference is, that once the pie crust is almost baked, I cool it down, layer it with a nice amount of good quality strawberry jam, fill it with the frangipane, bake it, and top it with toasted almond flakes, a drizzle of lemon sugar glaze, and dust with with snow sugar.  It’s quicker to make than the pear frangipane, and it’s just confection perfection!

Let’s say that again, it’s CONFECTION PERFECTION!

Just before I give you the recipe, rest assured, the pastry case is not that difficult to make, it gets easier every time you make it, and it’s totally worth all the effort and time!


Bakewell Tart

Makes 1 round tart

Pastry Ingredients/equipment:

1 1/2 cups all purpose flour

1/2 cup caster (granulated) sugar

1/2 t salt

135g butter (cubed and very cold)

1 egg yolk

1/4 cup ice water (plus extra in case needed)

Tart tin

Butter to grease

Baking paper

Baking beads or 1 cup rice

Flat bottom glass filled with ice

Bowl of ice water

Filling Ingredients:

7T soft butter

3/4 cup caster (granulated sugar)

1 cup almond flour

1 1/2 t cornstarch

3T all purpose flour

1 whole egg

2 egg whites

2t vanilla extract

1t almond extract

1 cup of strawberry jam

Topping Ingredients:

1/4 cup powdered sugar

2T lemon juice

3/4 cup almond flakes

1T powdered sugar to dust



  1. Prepare a tart tin with a lose base by greasing it lightly with butter, then pop it into the freezer to get cold.
  2. Have all your pastry ingredients measured and ready, along with your food processor, a bowl of ice water, and a flat bottom drinking glass filled with ice.
  3. In the food processor, add the flour, sugar and salt, then pulse to combine well.
  4. Add the butter in small amounts, pulsing for a few seconds after each addition.  The consistency should start to resemble bread crumbs.
  5. Add the egg yolk and pule again a few times to combine.
  6. Now add the ice cold water in small amounts, pulsing a few times after each addition.  The consistency should start to come together and look quite chunky.  Test it by opening the food processor, and pressing some of the pastry together between your fingers.  It should be moist enough to hold it’s shape, but not so moist that it sticks to your fingers.  That is when you will know it’s ready.  If it’s too moist, add a little more flour and sugar and pulse again until you reach the desired texture.
  7. Tip the pastry into the chilled tart tin, and working quickly with clean hands, press it up the sides and into the base.  Keep cleaning your hands in the ice water then wiping them whilst you work.  Finally, using the ice filled glass, press the bottom of it into the base gently to get it smooth.  Also keep wiping it clean, then press it into and against the sides.  Smooth the edges, then pop the tin into the freezer for approximately 1 hour to chill.
  8. Just before the hour passes, pre-heat the oven to 180 degrees C.
  9. Remove the tart from the freezer, poke a few holes into the base with a fork, and place the baking paper into the base.  Fill it with your baking beads or rice.
  10. Blind bake the pastry for approximately 30 minutes, until the edges start to turn golden brown.  Remove it and allow it to come to room temperature.


  1. When the pastry base has cooled, pre-heat the oven to 180 degrees C and begin on the filling.
  2. Firstly, fill the base with your jam, ensuring you get a good layer of coverage.
  3. Then, in a bowl fitted to an electric mixer, cream the butter and sugar.
  4. Add the almond flour and combine.
  5. Add the egg and egg whites, vanilla and almond extract and mix further.
  6. Finally, sift in the flour and cornstarch, scrape down the sides of the bowl and combine.
  7. Carefully pour the filling into the pastry case, smoothing it gently over the jam layer.
  8. Bake for approximately 30 minutes, until the top of the cake is golden brown, and firm to the touch.
  9. Remove the cake from the oven and allow it to cool on a wire rack for about 20 minutes, before removing the sides of the tin carefully.


  1. Toast your almonds using the grill function in your oven, watching carefully so they do not burn.  Alternatively, my preferred method is to toast them in a pan over a low heat.  Allow them to cool.
  2. To make the glaze, mix the lemon juice and powdered sugar to form a smooth consistency.
  3. Top the tart with the toasted almonds, and then drizzle over the glaze.
  4. Finally dust the tart with powdered sugar, using a sieve.

This tart is best served warm, with a dollop of whipped cream and some fresh strawberries.   It keeps really well for a couple of days in a sealed container.  In fact, Tom says it tastes even better on day 2…  You be the judge.


Until next time…


Light as a Cloud Angel Food Cake

This cake is so light and fluffy you just float away with every bite.


And, it’s dairy free!

Sometimes I make it for Thomas during the week as an after dinner treat.  We are very health conscious in this home when it comes to putting good fuel into our bodies, but we also LOVE food, and we love treats.  Thomas has a sweet tooth which means I need to get creative with less indulgent but still delicious confections from time to time.

This cake is a great option to satisfy those cake lovers, but to keep it simple and lower on calories than a regular piece of butter sponge cake.


Because it’s made with mostly whipped egg whites, it forms a delicious, crispy outer crust.  The inside is soft and light, it almost melts in your mouth.


You can choose to dust it with powdered sugar or to keep it plain.  It’s lovely on it’s own, or served with some fresh fruit, a bit of jam, and or some whipped cream if you’re taking it up a level.


And, it’s so quick and easy to make, it will take no more than 1 hour and you’re done.

Angel Food Cake

Makes one 6 inch round cake (using a bundt or chiffon cake pan)


7 large egg whites

¾ cup all-purpose or cake flour

1 cup caster sugar

1t almond extract

2t vanilla extract

Pinch of salt

1/8t cream of tartar


  1. Preheat oven to 180 degrees C.  Grease and flour dust the cake pan.
  2. In a bowl fitted to an electric mixer, or using a handheld mixer, beat the egg whites until foamy.
  3. Add the cream of tartar, beat until soft peaks then add ½ cup of the sugar, almond extract and vanilla.  Continue to beat until stiff peaks form.
  4. Sift the flour, salt and the other half cup of sugar and whisk to mix.
  5. Fold the dry ingredients into the egg whites until combined.
  6. Pour the mixture into the tin, and cut through it with a knife to knock out any large air pockets.
  7. Bake for 30 minutes, until golden on the outside, and a toothpick inserted comes out clean.
  8. Dust with powdered sugar and enjoy plain, or with jam and whipped cream.


Until next time…

A birthday party dessert table

I want to share this post because it’s special in so many ways.


Not only did I get to spend a day baking again, something I haven’t done in ages, (because I have become very diligent about my food allergies, as well as my health and fitness routine), but I got to bake for one of the most treasured people in my life, my partners daughter Roxy.  Hence, the giant R.  This family I am a part of has filled my heart and my life in ways I could not even have dreamt of.


Roxy trusted me entirely to throw a birthday brunch for her and about 20 of her friends, and being the complete control crazy, party organizing planner I am, I was embracing every aspect and completely in my element!

The theme was yellow with a hint of green, given it was a day-time event, and Roxy is just a true ray of sunshine in our lives, the color was completely appropriate for this happy occasion, and happy soul we were celebrating.

In terms of catering, we had a great variety of different cheeses, cold meats, fruit, accompaniments, jams, dips, crudites, snacks, lots of carbs, and of course, lots of bubbly!!

DSC_2697 DSC_2698  DSC_2702

Of course, my favorite part (in fact everyone’s), was the dessert table.  All home-baked, made up of chocolate chip sugar cookies, white chocolate rocky road loaded with goodies, and a three layer lemon curd cake, accompanied by lemon curd cupcakes.  We also had some sweets and treats on the side, and everyone got to take home a candy bag of goodies, as well as a box of baked faves.  Needless to say, there was a mere single cupcake, and a couple of slices of cake left for my guy to enjoy.

DSC_2687 DSC_2690 DSC_2694 DSC_2695

I had such fun doing this event, especially because I got to put so much love into it.  Doing things yourself, IF you have the time, is always so much more rewarding, I highly recommend you try it if you get the opportunity.  Key is to be well organised and prepared in advance, and then to have a lot of fun with it!

Until next time…

1 2 3 13

Hi, I’m Genevieve

This is where I create.

Learn more about me here