Bakewell Tarts

Part of the discipline of trying to do the technical challenges on Great British Bake Off is making things we don't particularly like.  This weeks challenge falls into that category.  Bakewell tart with its overly sweet icing and synthetic almondy taste falls isn't something I particularly relish, even with the associated childhood memories of kids parties.  Still, I had some creme amande in the freezer that needed using up and was running out of raspberry jam so Bakewell Tarts let me make the most of both.

As they pointed out on the show there wasn't anything particularly difficult about the component parts of a Bakewell Tart and I'd made all the component parts for other things before.  I love the fresh sharp taste of raspberry fridge jam and am very pleased to have a jar and a bit leftover to eat on toast with butter  - my favourite autumnal comfort food.

Sweet pastry was also quite straight forward, although I think it ended up too thick.  I decided to make a couple of smaller tarts rather than one big one which mean't there wasn't too much space for filling so I had to be quite careful with the different proportions of pastry, jam, frangipane and icing.

But the outcome was good for a Bakewell Tart, and no soggy bottom.

However, like the Mr Kipling version the almond icing over powered everything else.  I may make a Bakewell Tart again, but if I do I'll dispense with the icing and top with flaked almonds - A Tarte Amande with jam.

I used Mary Berry's GBBO recipe - see http://www.bbc.co.uk/food/recipes/marys_bakewell_tart_12584