Press into the frangipane over the surface. Bake for about 20 minutes. Mash the raspberries and honey roughly together and fold into the cream. Serve on the side of the warm tart.

And trust us, after you bake it once, this tart will become a much-loved recipe card in your collection. A Bakewell tart is a pastry consisting mostly of almond custard (known as frangipane) and ...

Preheat the oven to 200C/180C Fan/Gas 6. Generously grease a shallow ovenproof dish, about 28cm/11in in diameter. Arrange the brioche in the dish to cover the base, filling in all the gaps, but do ...

Spoon the raspberry jam into the par-baked pastry case, spread evenly. Gently spoon the cake batter on top, making sure there are no gaps in the tart for the jam to escape. Smooth the top of the ...

Chill the pastry-lined tins in the fridge for 15 minutes. FOR THE RASPBERRY FILLING: Blend the raspberries, cashews, honey and lemon juice in a food processor. If the mixture's too thick, add a little ...

Slowly add the dry ingredients mix to the mixer bowl, and carefully mix until well incorporated and smooth. If you’re using ...

Cut off the corners to make a circle. Press the pastry into a 10-inch tart pan with a removable bottom. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place a piece of aluminum ...

Make the most of the last of the seasonal plums — or use tinned plums if necessary — for this delicious tart. I have changed it up with a puff pastry base that doesn’t need blind baking.

Here we share her delicious pear frangipane tart recipe, using pickled pears - although feel free to swap out for poached pears too, if pickling isn't on the cards. 1. Combine vinegar, water ...

Never mind though, because [Michael MJD] has a video showing how an RT can be given a new life from an unlikely source, with the installation of Raspberry Pi OS. The video pretty closely follows ...