I really love a good Bakewell tart. Not the kind they sell in the sandwich shop with the thick layer of sticky icing and an over processed glace cherry but a great home made one with loads of jam and even more delicious almond sponge on the top. They are glorious. As one of my baking resolutions this year I have decided to be a bit more adventurous with the things I bake. So this recipe came about after a bit of experimentation with the contents of the drinks cabinet and the freezer. I was supposed to be sorting them out and tidying them but I found a bag of frozen mixed berries & a bottle of sloe gin and got distracted thinking about baking with them.
I’m supposed to be running my supplies down in preparation for the remodel of the kitchen so we don’t end up with loads of things in storage so I knew I had loads of odd ingredients to use up from every where. The frozen pastry stash, the excessive amount of ground almonds I had bought from the scoop & weigh. I knew a Bakewell tart was my best hope to use some of them up efficiently. Each time I bake one it’s gone within an hour or two. I always make a large one to share rather than faffing about with individual ones. The larger the Bakewell, the less likely I am to complain that everyone is eating too many!