Have you caught the jam-making bug this summer? In the past week, we've put up batches of strawberry, cherry, peach, and plum jam, and there's no sign of stopping! If you're like us, you might be wondering what to do with this abundance of preserves. Say hello to the bakewell tart.
Deliciously textured and the perfect way to show off your seasonal preserves, this classic English pastry consists of a shortcrust base, a layer of jam, and an almond frangipane sponge. Raspberry and cherry are traditional but we think any jam would be marvelous.
Emily Ho is a Los Angeles-based writer, recipe developer, and educator on topics such as food preservation, wild food, and herbalism. She is a Master Food Preserver and founder of LA Food Swap and Food Swap Network. Learn more at Roots & Marvel Read more from Emily »