Bakewell Tart

It was invented when a baker in the town of Bakewell forgot to put flour in her cake, and the end result was delicious!

Tastes so great!!

My family loves jam tarts, but my son is mad for lemon meringue pie so tried a combination that because of the size doesn't feel too indulgent and is perfect for sharing after a meal or with a cup of coffee.

I wanted to make a basic tart crust.If you use butter freshly taken out of the fridge you can slightly microwave it, to warm, but do not melt it.If you stick to the rule of leaving the butter and egg at room temperature and chilling the dough to rest in the fridge as needed, you will never fail. Recipe by Ayuna

I made this by adapting a Chocolate Amandine recipe I like. Strawberries and almonds combine so well.The chilling time is so that the tart doesn't expand while baking.If you use powdered sugar for the cookie crust, it will be crispy. You can also grind some granulated sugar up with an electric mixer If you add the granulated sugar as-is, it will be difficult to incorporate smoothly into the dough. If you use caster sugar, it will be moist. Recipe by narimi mama

I adore frangipanes and I've been meaning to upload this recipe for a while. Pear and raspberry frangipane is my absolute favourite dessert, these are more a handy nibble!

Don’t ask me why, but I have gotten it into my head that I should call this Torta della Santa Maria (St. Mary’s Cake). It’s my own creation, and I’m not Italian and I don’t have any clue as to what St. Mary would have to do with it. And I even think of it as more of a pie than a cake! But, Torta della Santa Maria it will be.What’s fun about this recipe is that you take an off the shelf mix (good in its own right!) and make it something extraordinary both in appearance and in taste. I think it is an elegant combination of the tastes of raspberries, almonds and orange.At a church breakfast one morning someone told me that she thought my tart had come from a bakery and that it was the best thing she had ever eaten. Seriously. I was truly humbled. Please try it and let me know how yours turns out

I came up with this because I was thinking that it would be nice if there was a slightly caloric dessert I could eat with Blendy Plus (a sugar-free coffee drink).If the tart seems like it will burn while it's baking in the oven, please cover it with aluminium foil.Please adjust the cooking time and oven temperature to suit your oven.Using other seasonal fruits, such as grapes or peaches, is delicious too.Please feel free to use the excess tart dough to make cookies. For one 18 cm [7.1 in] diameter tart. Recipe by Renbasu

More details athttp://www.chez-k.org/classics/chunky-rhubarb-tart/

I recently tasted this tart at a Jean-Georges restaurant and attempted to replicate it. Here’s my version.#GlobalApron

I love tarts! I had a lot of apples that I needed to eat, so I thought I'd make a tart with them!Moist apples are good, but I also wanted that crispy caramel texture. It's a very tasty match of flavors.The crust recipe here will give you more than you need for this tart, so you can freeze the leftovers for your next dessert. If you add rum, add it during Step 9.If you add the caramel topping it will become crispy and crunchy, but you can leave it out if you like.As time passes and the tart reaches room temperature, the caramel will begin to soften. For 1 tart pan. Recipe by marine

My first attempt at a cheese and onion tart. tasty - especially eaten with the tomatoes and balsamic vinegar :chef