A classic Bakewell tart combines a sweet raspberry jam layer with a delicate almond filling, all encased in a buttery crust.

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 ...

Spoon the crème pâtissière into the tart cases and chill in the fridge. To make the glaze, heat the jam in a saucepan with a tablespoon of water and whisk to combine. Strain the liquid through ...

You could buy raspberry jam to cheat this tart a little, but it’s definitely worth making the pastry from scratch. For the jam, put a small plate in the freezer. Place about 250g/9oz raspberries ...

Conventional berry tarts are made by baking a shell of cookie dough and ... soufflé molds or small glass bowls and topped with berries glazed with seedless raspberry jam. Any small molds with about a ...