When I have a thick layer of something like frangipane that's difficult to work with, I spread it out to the proper size on a sheet of parchment paper, then flip it over on top of batter, and peel off the parchment paper. It usually works.
I watched Glen scrape the rubber spatula with the offset spatula and thought huh I figured he would just eat the batter on the spatula - then he did. My kind of guy. Great video! Thanks.
Well, it's required that you taste before sticking the pan in the oven. What if you used salt instead of sugar by accident! You must lick the spoon/spatula!
Changes coming? Only for more... More Julie, more videos, more old cookbook shows, more Chicken 🐱🐾🐾👏My favorite food creator can't leave me stranded. Maybe some restaurant and manufacturing tours; things I enjoy a great deal. Even food/travel videos or vlogs. Flying cookie tastings? I'm in. Thank you, Glen, for consistently providing wonderful, educational and entertaining videos. And if Julie wants to join you in the kitchen or reveal her super power, I'd love to have the opportunity to get to know her better. Shows camping in the Canadian wilderness, remote areas accessible only by float plane! Yes! I'd love that too. God bless you and Julie, whichever direction you go. 💖✝
bonne maman cherry jam is the best!! you can tell what it is, just by the jar/lid!! i love reusing those jars when the jam is all gone. greets from hamilton.
My grandmother had sour cherry trees, and we loved them. My mother made the best jams and pies from them when we lived close to her (my ages 6-7 years). To this day (my age, mid 60’s), I don’t care for cherry products I can buy because I miss the tartness and the flavor. Enjoy your cherries!
I think I’d like that much better, this looks good but I think it would be overly sweet for my taste as-is, the tartness of the rhubarb would balance it nicely.
@@SusanDavidson-h3e No not really. W clean them, and if needed remove the thready back fibres, might soak them in water a little if they are a bit dry. I will warn you this is more tart than what most Americans would be used to. Ya'll are using way more sugar than what we Swedes use. Just follow Glenns recipe and substitute the jellyJam with raw rhubarb.
I think this video perfectly illustrates how accessible baking is. I feel like so many people get hung up on this notion that baking is an exact science, when it really isn't. Unless you're a pro, or are going for perfect repeatability and consistency, close enough is usually close enough. If baking truly was an exact science, all recipes would be written in grams, and they wouldn't have nice round numbers.
I wish recipes on this channel WERE written in grams. Or in any standardised _weight_ system. Then I would know whether I have enough blanched almonds to grind to make the amount of ground almonds required, and how can I measure a _volume_ of butter without making a big mess (or melting it)?! As it is, I just sigh and get out paper and pen to do arithmetic ... I'm sure the same applies in reverse. The recipes are worth it - and it's not often I say that!
Glen, thanks for “taking one for the team” and swapping in some brown sugar. I’m of the opinion brown sugar makes everything better. I’m thinking of two combos I’d like to try using my favorites: apricot/raspberry and peach/raspberry (that traditional peach melba combo). You are spoiling us with easy cakes.
I didn't realize I had watched this 4 mo, ago but I enjoyed it over all again this time. Rhubarb sounded great. Looked delicious! Thank you, Glen. - Marilyn
I made this today using King Arthur's measure for measure flour (celiac member of the household) and it came out amazing. Neither of us had tasted a GF cake that was so moist, soft, and airy. So many GF cakes turn out dense. I'm eager to try this again with different fruit jams as well. Thanks for a great recipe, Glenn, this one is staying in the rotation!
I need to bake GF so getting another's opinion on the GF version is invaluable. I usually use Bob's Red Mill 1:1 or all purpose. I get consistent results from this brand.
My grandmother used to make something similar when I was young, the big difference was she used to par bake the bottom layer before adding the jam and the almond layer. Usually she used store bought strawberry or raspberry jam in it.
Lol, I just found out I've probably developed an allergy to cherries (ate cherries last night, had a pretty significant reaction) - I laughed out loud when I saw the notification for this video 😂 And cherry jam is my favourite, too - I'm crossing my fingers that I'm only sensitive to raw stonefruit. I've wanted to make a bakewell tart for a few years now but have never gotten around to it. They remind me a lot of Swedish mazariner (individual tarts with shortcrust pastry and an almond paste filling), which I really love.
Thanks for the compliment, Glen! I have never had a problem with weird measure amounts. In fact sometimes when I have to do measurement conversions I end up with the weird ones. I guess I’m above average 😎
Yes, I was thinking rhubarb too and it just so happens I’ve made a batch of my homemade strawberry rhubarb jam recently so I shall be trying this delicious looking cake with my own preserves soon. Glen’s recipes are always tried and true - I’ve never failed with them. A favourite I’ve made a few times is the Grasmere shortbread, which reminds me I’ve been craving that lately.
Wonderful looking cake! As you said, any jam will work. I would absolutely add almond extract to the frangipane. But then, I’m crazy about almond flavor anything.
I saw bakewell and I thought of the tart and the cocktail, and I knew this would be good. And from what I see it will be awesome. Its going on the fridge door to male.
Bakewell tarts are so nice but I'm very not a pie guy so I love a cake version. Last time I made one, I made an apple tart, and a mango jelly one. So good
Definitely try making a Bakewell tart! It’s my favourite kind of tart! I usually make them with raspberries but blueberries are tasty too, rhubarb works well, even pears (I usually add a few berries too with the pears)! Yum!!
@@anna9072 that’s what I was thinking. I’m planning to hit a couple of farmers markets tomorrow to see what I can find. I need some tart cherries for a Cherry Bomb pepper hot sauce I’m making anyway.
🎉amen! i discovered guava jam a couple years ago (aztec man😊) and i said to myself (expat canadian) WHERE HAVE YOU BEEN ALL MY LIFE?...said the same about passion fruit now growing in my yard... we have this guava jam from the mexican tienda that goes on the full fat greek yogurt, that is when passion fruit is out of season. HOWEVER...the absolute BEST dutch apple pies come from our local walmart...LOL! "product of canada"
Frangipane or Marzipan any of those almond based items are gawwdgeous. This looks so good Glen. Maybe one-day I will get around to that one too. Rhubarb is great idea as long as it doesn't over power my precious almond flavours. They are delicate. Growing up with Dutch friends there was always almond based desserts around.
In Poland we've got tons of variation of those, but always yeasted instead of baking soda/powder. We use whatever the fruits we have, mostly strawberries, plums, red currant and RHUBARB which is my fav
For the frangipani layer you just roll it between two sheets of parchment or wax paper to fit the pan dimensions and then turn it out on top. Thank you for showing the metric weights of the ingredients. As soon as I heard "bakewell" I knew this was British.
I enjoy your channel very much one of the channels got us through lock down here in cornwall uk just going shopping with buy sough cream for first time to make this cake. thank you for your hard work great channel!
Its a traditional treat dating back to medeival time and comes from where do you except? the town of Bakewell, Darbyshire. Its called Bakewell tart back there (still selling it and really popular). the older recipes have tartcrust with a mixture using curd, almonds and breadcrumbs and very light (I have experimented it before). Its all in "spoonfulls" and "egg size" this and that and "half a pot" cherry conserves 🤣🤣🤣 So your recipe is pretty faithfull in that aspect I guess (Cherry is the authentic choice and fresh cherries works very well, too). I'll definitely try this version
In the UK (and I daresay some other countries too) a coffee cake is a cake that contains coffee as an ingredient not something to be eaten with a cup of coffee. We do have tea breads though which are cakes in a variety of flavours, are baked in a loaf tin and generally served with a hot beverage of choice (contrary to popular belief, not everyone in the UK drinks tea).
I used canned cherry pie filling instead of jam because that was all I had. It worked nicely, though I had to bake the cake an extra 5 minutes or so to account for the extra moisture. I brought it to my church’s coffee hour today and people gobbled it up, especially the edge pieces that are extra crispy/chewy.
Glad I watched entire video before starting to ask my questions as they were answered for the most part… lolmy grandmother woukdve loved this cake!!! I’ll be subbing raspberry jam as I prefer it… and was thinking to add sone shredded coconut on top as well… this would be so nice with a cup of tea… 😀
In the western upper peninsula of Michigan, there is a berry that grows wild like a weed. Thimble berries are very tart but they have lots of pectin so they are super easy to make jam with. They are related to raspberrys The berries grow on the sides of roads and railroad tracks so they are easy to get. Nobody cultivates them as far as I know. The tart nature of the jam makes it pair well with sweet things like pound cake. It would probably work great in this recipe.
Traditionally a Bakewell has Raspberry jam, which I liked to strain, as I don't like pips! Yes, you need to try a proper Bakewell Tart, they are just about my favourite cake, you wouldn't want brown sugar! It is a bit of a palaver, as you need a really rich almond pastry base, then the jam, but it is so worth it. Probably better the next day, or warm with ice cream for a dessert. - I like the sound of rhubarb in this cake & I'd double the frangipan!!
Throughout this video, I kept thinking about the English tv show from the '70s, *Come Back, Mrs. Noah!", starring Molly Sugden. The title character won a baking contest with her recipe for a bake well tart (I don't remember if it was cherry), and the prize was a prelaunch tour of a space station. Well, as they say, "Hilarity ensues..." So, Glen, if you do make a bake well tart (which of course would be prize worthy), don't go touring any experimental space stations!😉 Thank you for the video!
I do this thing called (translated from spanish) "poor man's jam" where I take basically anything that's starting to go iffy and turn it into a jam. Tomato surprisingly works well in these as it's ultimately a fruit. I mention this cause it's acidic, so might work quite well in this. I am going to make it with the latest jam I made (mix of peach, strawberry and tomato) and post the results.
I make a good rhubarb jam... I also make cherry jam so good...I bet it would be good with rhubarb strawb erry jams 2 ....gonna give this a try....Thanks
There’s got to be a Bakewell tart in one of your old cookbooks. Would be interesting to see what they’re like as it strikes me as something that might have changed quite a bit over the years
I wonder... If you threw the frangipane in the fridge for a bit, would it firm up enough that you could roll it out instead of trying to dollop and spread?
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When I have a thick layer of something like frangipane that's difficult to work with, I spread it out to the proper size on a sheet of parchment paper, then flip it over on top of batter, and peel off the parchment paper. It usually works.
Brilliant! Why don’t cooking shows suggest that? 🤣
Would it work better if you chilled it on the parchment?
That's a great idea!
I was literally coming here to say that very thing and was checking to make sure someone had not already suggested it. 🙂
Great idea!
I watched Glen scrape the rubber spatula with the offset spatula and thought huh I figured he would just eat the batter on the spatula - then he did. My kind of guy. Great video! Thanks.
Well, it's required that you taste before sticking the pan in the oven. What if you used salt instead of sugar by accident! You must lick the spoon/spatula!
Changes coming? Only for more... More Julie, more videos, more old cookbook shows, more Chicken 🐱🐾🐾👏My favorite food creator can't leave me stranded. Maybe some restaurant and manufacturing tours; things I enjoy a great deal. Even food/travel videos or vlogs. Flying cookie tastings? I'm in. Thank you, Glen, for consistently providing wonderful, educational and entertaining videos. And if Julie wants to join you in the kitchen or reveal her super power, I'd love to have the opportunity to get to know her better. Shows camping in the Canadian wilderness, remote areas accessible only by float plane! Yes! I'd love that too. God bless you and Julie, whichever direction you go. 💖✝
I'm hoping for guest chefs.
@@katieallen3927 No guest chefs.
Those particular jam jars make excellent drinking glasses/tumblers
bonne maman cherry jam is the best!! you can tell what it is, just by the jar/lid!! i love reusing those jars when the jam is all gone. greets from hamilton.
Apricot jam + almonds = YUM
Cherries and almonds go so well together, I can't imagine that anything else would taste is good.
I'm from Nova Scotia, definitely have to try this with blueberry jam.
This is my favorite weekend channel!!!
Mine, too! I always look forward to all of Glen's videos, but I especially love the ones on the weekend.
I have 2 tart cherry trees in my back yard. Makes wonderful jam. Tart Cherries in this would be wonderful! I know what I'm making!
My grandmother had sour cherry trees, and we loved them. My mother made the best jams and pies from them when we lived close to her (my ages 6-7 years). To this day (my age, mid 60’s), I don’t care for cherry products I can buy because I miss the tartness and the flavor. Enjoy your cherries!
We do this type of cake with rhubarbs, like fresh rhubarbs in southern Sweden. It's really nice and the tartness cuts through the sweetness nicely.
@chrisvighagen do you cook the rhubarb first before using it in the recipe, or use diced fresh rhubarb?
I think I’d like that much better, this looks good but I think it would be overly sweet for my taste as-is, the tartness of the rhubarb would balance it nicely.
@@SusanDavidson-h3e No not really. W clean them, and if needed remove the thready back fibres, might soak them in water a little if they are a bit dry.
I will warn you this is more tart than what most Americans would be used to. Ya'll are using way more sugar than what we Swedes use. Just follow Glenns recipe and substitute the jellyJam with raw rhubarb.
@@anna9072 Exactly, you are spot on.
I love sitting down with coffee and Glen and Friends.
I think this video perfectly illustrates how accessible baking is. I feel like so many people get hung up on this notion that baking is an exact science, when it really isn't. Unless you're a pro, or are going for perfect repeatability and consistency, close enough is usually close enough. If baking truly was an exact science, all recipes would be written in grams, and they wouldn't have nice round numbers.
I wish recipes on this channel WERE written in grams. Or in any standardised _weight_ system.
Then I would know whether I have enough blanched almonds to grind to make the amount of ground almonds required, and how can I measure a _volume_ of butter without making a big mess (or melting it)?!
As it is, I just sigh and get out paper and pen to do arithmetic ... I'm sure the same applies in reverse. The recipes are worth it - and it's not often I say that!
This looks great. PLEASE don't stop doing these videos!
I loved the"carefully measured amounts of vanilla and flour" L0L
I am Midwest American and never heard ofBakewell. This looks amazing. TY so much!
Fresh peach jam in my refrigerator! I think it may be Sunday breakfast cake. 😋
Oh my gosh! I love a Bakewell tart!!!! And I’m from the USA where we are the least influenced by British food. I cannot wait to try this recipe!!!
Glen, thanks for “taking one for the team” and swapping in some brown sugar. I’m of the opinion brown sugar makes everything better. I’m thinking of two combos I’d like to try using my favorites: apricot/raspberry and peach/raspberry (that traditional peach melba combo). You are spoiling us with easy cakes.
I didn't realize I had watched this 4 mo, ago but I enjoyed it over all again this time. Rhubarb sounded great. Looked delicious! Thank you, Glen. - Marilyn
I made this today using King Arthur's measure for measure flour (celiac member of the household) and it came out amazing. Neither of us had tasted a GF cake that was so moist, soft, and airy. So many GF cakes turn out dense. I'm eager to try this again with different fruit jams as well. Thanks for a great recipe, Glenn, this one is staying in the rotation!
I need to bake GF so getting another's opinion on the GF version is invaluable. I usually use Bob's Red Mill 1:1 or all purpose. I get consistent results from this brand.
Oh come on Jules you do more than taste, you also get the forks!😂. Yes I am going to try this one too!
I love watching Julie and Glen taste testing the recipes.
"Whatever fruit COMPOST..." popped up on the captions. This is for sure a fine cake recipe. The Frangipan layer helps to make this one!
Knitters call that kind of magazine "aspirational."
Thank you Glen for reinterpreting it for us!!!!🎉
😮😮 A coffee cake like a Bakewell Tart 🥰🥰🥰 This is like a dream !!
Definitely adding this to my rotation.
Danke!
My grandmother used to make something similar when I was young, the big difference was she used to par bake the bottom layer before adding the jam and the almond layer. Usually she used store bought strawberry or raspberry jam in it.
Lol, I just found out I've probably developed an allergy to cherries (ate cherries last night, had a pretty significant reaction) - I laughed out loud when I saw the notification for this video 😂 And cherry jam is my favourite, too - I'm crossing my fingers that I'm only sensitive to raw stonefruit.
I've wanted to make a bakewell tart for a few years now but have never gotten around to it. They remind me a lot of Swedish mazariner (individual tarts with shortcrust pastry and an almond paste filling), which I really love.
Nice to know another person who has the same allergy. 2 out 3 of my kids also have it
My weekend must watch, thanks guys
This looks wonderful. I love cherry.
I'm going to bake this using Blueberry Jam, I made, thank you for the recipe😊
My mom has been doing a similar cake with rhubarb bits and crumble on top and it's been one of my favorites for years. Cheers from Poland.
Glen you can take the label off but we still know what brand of jam you’re using 🤣😂
Yep, even from over here in Germany... :D
And it’d be a great sponsor. Decent company, good product. But easily swappable for say, sour Cherry.
@@truepeacenik Agree - The cherry jam he used is great on ice cream, but I think sour would work here.
Must be Smuckers
Haha! Well, it is the best jam you can buy! The only brand I've seen that contains more fruit than sugar! 😋
Thanks for the compliment, Glen! I have never had a problem with weird measure amounts. In fact sometimes when I have to do measurement conversions I end up with the weird ones. I guess I’m above average 😎
I bet you could pipe on the frangipane and make it look quite nice for a dinner party or the like
I see this made with peach jam in my future!
Greetings from Sydney Australia 🇦🇺
I thought rhubarb about a second before you said it! Looks lovely and yummy.
ended up doing it with apricot jam, i did add a bit of lemon zest to the cake batter. KAWABONGA, this is so good! A keeper!
Glen, you rock!! 😎👍👍🍻
Thanks for the recipe. I make cranberry compote all fall/winter. I can't wait to try this with that! Maybe some orange zest on top. 🤔
Try mixing in some blueberries and blackberries with the cranberries. You're welcome 😊.
Thank you, Glen for simplifying the recipe for us!!! This cake looks SO good!!! Yummo!!!!
Yes, I was thinking rhubarb too and it just so happens I’ve made a batch of my homemade strawberry rhubarb jam recently so I shall be trying this delicious looking cake with my own preserves soon. Glen’s recipes are always tried and true - I’ve never failed with them. A favourite I’ve made a few times is the Grasmere shortbread, which reminds me I’ve been craving that lately.
Looks delicious. I’m going to have to give this one a try.
Have one in the oven now. I did add a few (reconstituted) dried cherries to the cake layer, under the jam. The house smells wonderful!
Wonderful looking cake! As you said, any jam will work. I would absolutely add almond extract to the frangipane. But then, I’m crazy about almond flavor anything.
Love that cherry jam. Looks great
Ohh Glenn i live in Northern Ontario and the wld blue berries are plentiful now. Guess what I’m trying. Thanks 🫐
I miss living in the North and picking fresh blueberries!
I saw bakewell and I thought of the tart and the cocktail, and I knew this would be good. And from what I see it will be awesome. Its going on the fridge door to male.
This looks so good. I need to make this next week.
Bakewell tarts are so nice but I'm very not a pie guy so I love a cake version.
Last time I made one, I made an apple tart, and a mango jelly one. So good
Yum. I'd have to skip dinner and just stick with that cake. Thanks Glen.
Definitely try making a Bakewell tart! It’s my favourite kind of tart! I usually make them with raspberries but blueberries are tasty too, rhubarb works well, even pears (I usually add a few berries too with the pears)! Yum!!
It’s Michigan Cherry season currently. I think I’ll have to get some local cherries and give this a shot.
I think I’d like to try this with sour cherries instead of jam, it would balance the sweetness a bit.
@@anna9072 that’s what I was thinking. I’m planning to hit a couple of farmers markets tomorrow to see what I can find. I need some tart cherries for a Cherry Bomb pepper hot sauce I’m making anyway.
I was in Bakewell last year and I will say I probably ate enough bakewell tart to qualify as an expert. I think I'd like this cake, too.
Yum!! I bet a spice cake with pumpkin pie filling instead of jam, and toasted pumpkins seeds, would be freaking awesome.
Looks like a good cake.
Thank you Glen…..very nice
I would try Guava paste/jam on mine!
🎉amen! i discovered guava jam a couple years ago (aztec man😊) and i said to myself (expat canadian) WHERE HAVE YOU BEEN ALL MY LIFE?...said the same about passion fruit now growing in my yard... we have this guava jam from the mexican tienda that goes on the full fat greek yogurt, that is when passion fruit is out of season. HOWEVER...the absolute BEST dutch apple pies come from our local walmart...LOL! "product of canada"
My mom made a similar cake with fresh "Zwegschen" ( a swiss plum). Amazing!
Warm cake gooey edges all you need is a little cream. Yummmmmmm
Whenever I make Bakewell tarts I always use Raspberry jam, I think most bakeries in the UK use it over cherry.
Looked delicious! Thanks!
Oh apricot jam or lingoberry. Will have to try this
Still warm: Means add ice cream, or frozen custard.
Frangipane or Marzipan any of those almond based items are gawwdgeous. This looks so good Glen. Maybe one-day I will get around to that one too. Rhubarb is great idea as long as it doesn't over power my precious almond flavours. They are delicate. Growing up with Dutch friends there was always almond based desserts around.
In Poland we've got tons of variation of those, but always yeasted instead of baking soda/powder. We use whatever the fruits we have, mostly strawberries, plums, red currant and RHUBARB which is my fav
For the frangipani layer you just roll it between two sheets of parchment or wax paper to fit the pan dimensions and then turn it out on top.
Thank you for showing the metric weights of the ingredients. As soon as I heard "bakewell" I knew this was British.
There are no Metric weights for this recipe. Canada uses Metric, but we chose to use Volume (mL) instead of weight (g).
Love this ❤🥰🥰🥧🥧🥧
you had me at frangipane...LOVE it! and i always carefully measure my vanilla 😜 oh yes! absolutely rhubarb!!! perfect!
I enjoy your channel very much one of the channels got us through lock down here in cornwall uk just going shopping with buy sough cream for first time to make this cake. thank you for your hard work great channel!
I saw this cake sitting on your counter in your cowboy candy video, love me some coffee cake this looks so yummy 😋
This sounds so good 😊
Its a traditional treat dating back to medeival time and comes from where do you except? the town of Bakewell, Darbyshire. Its called Bakewell tart back there (still selling it and really popular).
the older recipes have tartcrust with a mixture using curd, almonds and breadcrumbs and very light (I have experimented it before).
Its all in "spoonfulls" and "egg size" this and that and "half a pot" cherry conserves 🤣🤣🤣
So your recipe is pretty faithfull in that aspect I guess (Cherry is the authentic choice and fresh cherries works very well, too).
I'll definitely try this version
coffee is required with the coffee cake... a brewing history episode perhaps?
In the UK (and I daresay some other countries too) a coffee cake is a cake that contains coffee as an ingredient not something to be eaten with a cup of coffee. We do have tea breads though which are cakes in a variety of flavours, are baked in a loaf tin and generally served with a hot beverage of choice (contrary to popular belief, not everyone in the UK drinks tea).
I used canned cherry pie filling instead of jam because that was all I had. It worked nicely, though I had to bake the cake an extra 5 minutes or so to account for the extra moisture. I brought it to my church’s coffee hour today and people gobbled it up, especially the edge pieces that are extra crispy/chewy.
Oh my that looks great. ❤
Glad I watched entire video before starting to ask my questions as they were answered for the most part… lolmy grandmother woukdve loved this cake!!! I’ll be subbing raspberry jam as I prefer it… and was thinking to add sone shredded coconut on top as well… this would be so nice with a cup of tea… 😀
Coffee cake, two great things together that make one perfect dessert.
Bakewell tarts are one of my absolute all-time favorites! It's gotta be a raspberries not cherries.
Saskatoon jam and almond….drool
This looks Delicious! Thank you.
Rhubarb strawberry is a popular Midwest combo in early summer.
In the western upper peninsula of Michigan, there is a berry that grows wild like a weed. Thimble berries are very tart but they have lots of pectin so they are super easy to make jam with. They are related to raspberrys The berries grow on the sides of roads and railroad tracks so they are easy to get. Nobody cultivates them as far as I know. The tart nature of the jam makes it pair well with sweet things like pound cake. It would probably work great in this recipe.
I’d be distracted by the beef as well!!! Sounds so tasty… wish glen was my neighbor… lol
I was told to place the top layer on parchment paper and roll it out then place it on top.
What a great idea, if you want it exceptionally smooth. Thanks 👍
Love your videos. Thanks for your recipes cards at the end, you should add your channel name and the cook book name to them.
Glen love your free pouring vanilla.
Just for giggles I wish you would do a compilation video.
This would be even better cooked in one of those all edges brownie pans.
OMG, can’t wait to make this! Frangipan - that’s going to be my new curse worse. Say it with force - it works! Thank you! 🍒
Thanks.
Traditionally a Bakewell has Raspberry jam, which I liked to strain, as I don't like pips! Yes, you need to try a proper Bakewell Tart, they are just about my favourite cake, you wouldn't want brown sugar! It is a bit of a palaver, as you need a really rich almond pastry base, then the jam, but it is so worth it. Probably better the next day, or warm with ice cream for a dessert. - I like the sound of rhubarb in this cake & I'd double the frangipan!!
Throughout this video, I kept thinking about the English tv show from the '70s, *Come Back, Mrs. Noah!", starring Molly Sugden. The title character won a baking contest with her recipe for a bake well tart (I don't remember if it was cherry), and the prize was a prelaunch tour of a space station. Well, as they say, "Hilarity ensues..." So, Glen, if you do make a bake well tart (which of course would be prize worthy), don't go touring any experimental space stations!😉 Thank you for the video!
That looks ace
blackcurrant jam might be tasty!
I do this thing called (translated from spanish) "poor man's jam" where I take basically anything that's starting to go iffy and turn it into a jam. Tomato surprisingly works well in these as it's ultimately a fruit.
I mention this cause it's acidic, so might work quite well in this.
I am going to make it with the latest jam I made (mix of peach, strawberry and tomato) and post the results.
I make a good rhubarb jam... I also make cherry jam so good...I bet it would be good with rhubarb strawb erry jams 2 ....gonna give this a try....Thanks
There’s got to be a Bakewell tart in one of your old cookbooks. Would be interesting to see what they’re like as it strikes me as something that might have changed quite a bit over the years
Love how Glen nonchalantly says, adds some butter.... My lipids are exploding :)
I wonder... If you threw the frangipane in the fridge for a bit, would it firm up enough that you could roll it out instead of trying to dollop and spread?
I was going to ask if you warm it up would it spread easier? However the clumps look more authentic…