Bakewell tarts given a twist by using blueberry jam rather than the more conventional raspberry. Apricot jam would work well, too. For the jam, place all the ingredients in a small saucepan and ...

Jessie Sheehan is a celebrated cookbook author, recipe developer, baker, and host of Cherry Bombe’s baking podcast, She’s My Cherry Pie. She is the self-proclaimed queen of “easy-peasy ...

This classic Bakewell tart is topped with feathered icing ... piping bag fitted with small plain nozzle and a few cocktail sticks. For the jam, put the raspberries in a small, deep-sided saucepan ...

6. Stir the jam and add little blobs from a couple of teaspoons into the holes and then swirl through with a knife to marble through the batter. 7. Bake for about 40-45 minutes until risen ...

They make the best jam - rich, deep in colour and with a bit of lemon for a little tartness. Scrummy on toast, scones, brioche or a bakewell tart. Plus there is enough to store away for winter.

The tarts comprise small shortcrust-pastry bases, filled with a fruit jam – such as strawberry, raspberry, apricot or lemon curd – and then baked. They are considered a quintessential British food, ...

Spread the jam over the pastry case and then spoon the almond mixture on top, level out with a palette knife. Sprinkle with the slivered almonds and bake at 180°C for 30 to 35 minutes until ...

Allow each circle to gently fit into the cases and prick lightly with a fork. Divide the cherry jam between the discs in the bun tins. Fill them with the frangipane, with some room left for it to ...