Disappearing Bakewell Tart

Now for some news of a new recipe baked for lunch at the weekend! This Bakewell Tart is another gem from Economy Gastronomy and went down a storm. The beauty of this is that there is no fiddling around with pastry cases and so on. You simply roll out your pastry, put it onto a large baking sheet, pop the jam and almond filling in the centre and ‘scrunch’ the pastry up round the edges to form a very rustic looking crust. I served this with rich vanilla ice cream and it was certainly one of the most popular desserts I have ever made. I even forgot until the last minute that I was planning to make it (!) and prepared it with lots of people in the kitchen and my husband cooking the main course around me…



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