For the Shortcrust Pastry Using a handheld or stand mixer fitted with the paddle attachment, mix together the butter and flour until there are no lumps of butter, and a fine crumb consistency is formed. Add the sugar and mix until combined. Add the egg and mix until a dough starts to form. Don't over-mix otherwise the pastry will become stiff and brittle. Turn the pastry out onto a lightly floured surface, and bring it together until smooth and even. Form into a ball and flatten ...
Bakewell tarts... flavours Strawberry Cointreau jam and pistachio frangipane Carrot citrus jam (it really tastes more like a marmalade) with almond frangipane Pear vanilla bean jam with hazelnut frangipane; to some of them I added a bit of finely chopped fresh thyme Salted banana-caramel and almond (some were hazelnut) frangipane
Mary Berry's Bakewell Tart and a BBC Good Food Show (Scotland) Ticket Giveaway
A lovely crust is topped with a layer of your favorite jam, then covered with a frangipane layer, topped with almonds and baked. Finally drizzled with a sugar icing, and devoured by anyone who sees it!