Takes 15 minutes to make, 35-40 minutes to cook, plus cooling and decorating 500g sweet shortcrust pastry 6 tbsp strawberry jam 200g butter, softened 200g caster sugar 4 medium free-range eggs 100g ...

Bake in the oven for 15 minutes. After 15 minutes remove from the oven and set the tray to one side while you prepare the filling. Using an electric mixer, beat together the butter and sugar until ...

Line a shallow tin, the sort used for tray bakes or Swiss rolls, with silicone or baking paper. Roll out the pastry to approximately 5mm thick and place in the tin. Spread with a thin layer of ...

Preheat oven to 180C. Roll pastry to a 5mm-thick round, line a 24cm-diameter straight-sided tart ring (see note) placed on an oven tray lined with baking paper, trim edges, refrigerate to rest (30 ...

Once you’ve made your own Bakewell, you’ll never go back to shop-bought. If raspberries aren’t in season, use good-quality ready-made jam. Preheat the oven to 190C/170C Fan/Gas 5. To make ...

From Bake Off with love: Bakewell tart. By LINDA COLLISTER FOR WEEKEND MAGAZINE . Published: 18:31 EDT, 30 September 2016 | Updated: 18:31 EDT, 30 September 2016 ...

'By baking this version,' says Regula Ysewijn, 'you're keeping the old-style Bakewell tart alive' You can save this article by registering for free here. Or sign-in if you have an account. Reviews ...

This classic Bakewell tart is topped with feathered icing to give an impressive finish. For this recipe you will need a 23cm/9in fluted flan tin, baking beans, piping bag fitted with small plain ...