Comments on: Bakewell Tart!

By: Lottie

Lottie — Fri, 05 Dec 2025 13:03:10 +0000

First attempt at making a homemade bakewell tart – Turned out beautifully and so much nicer than a store bought one.

Thank you for an excellent recipe that does what it says.

By: Nurain

Nurain — Tue, 25 Nov 2025 02:50:02 +0000

In reply to Debbie.

I would add the icing after the tart is completely
thawed. If you ice before freezing, there is a possibility it could split upon freezing, and then flake when
thawed.

By: Jane's Patisserie

Jane's Patisserie — Wed, 12 Nov 2025 08:51:27 +0000

In reply to Beth. Definitely!

By: Beth

Beth — Tue, 11 Nov 2025 15:17:41 +0000

Hi im allergic to raspberries could I replace the raspberry jam with cherry jam / conserve?

By: Nimra Zaidi

Nimra Zaidi — Thu, 09 Oct 2025 15:42:00 +0000

Hi Jane, I’m hoping to make this for a family dinner. I want to make it a big bigger in an 11inch tin.
Could you please advise how I can adjust the recipe for the tin size?

Thank you!

By: Erin Whitty

Erin Whitty — Sat, 27 Sep 2025 07:07:15 +0000

In reply to Marisa. 2.8mm 🙂

By: Marisa

Marisa — Sat, 06 Sep 2025 07:21:50 +0000

Can you please confirm the thickness of 1 or 2 coins for those of us who don’t live in the UK? I am looking forward to making this!

By: Scott

Scott — Fri, 22 Aug 2025 06:41:52 +0000

Made this last night read to take over my mum’s this evening for the Women’s World Cup rugby match… of course I had to sample a piece and it tasted so good!! I do have one question, my pastry seems to be on the slightly too crumbly side… would that be because I use too much or too little water when preparing it?

So looking forward to having another piece of this tonight this time with hot custard drizzled all over it.

By: Julian T

Julian T — Mon, 04 Aug 2025 18:03:30 +0000

Ok, So I cheated an used bought in pastry but, oh my, that is fabulous, I used a touch more jam because we love it, and probably more flaked almonds (ditto), but this is gorgeous!

By: Helen

Helen — Wed, 09 Apr 2025 17:07:41 +0000

Can this be reheated the day after making on low in the oven?

By: Emma

Emma — Sat, 29 Mar 2025 10:35:03 +0000

In reply to Angela. What maple syrup? There is no maple syrup in the recipe?

By: Angela

Angela — Thu, 20 Feb 2025 17:05:25 +0000

Tried this but replaced all purpose flour with oat flour and used coconut sugar instead of maple syrup, also added nutmeg, mixed spice and some cardamom it turned out amazing. It was delicious moist and flavourful. I will most definitely be making this again.

By: James

James — Fri, 11 Oct 2024 18:07:49 +0000

My first try of your recipe’s. It was perfect! I did chill the pastry for 30 mins before rolling, apart from that I copied the recipe to the letter. Absolutely perfect ! Everyone loved it. I’m now baking another for the rest of the family. Which one of your books is this recipe in please ?

Thanks
James

By: James

James — Fri, 11 Oct 2024 18:03:06 +0000

In reply to Coco. I found it to also seem undercooked after cooling however if you put it the fridge for a few hours after cooling It’s perfect, it just needs to be cooled completely then refrigerated.