Yeah ! with strawberry or raspberry jam it is delicious. That slight acidity add another flavour dimension. I would call that a bakewell tart. There are other variations , like one could top it with fruit: apple, pear and peaches.

Thank you

It's reduced sugar recipe. Certainly you can further reduce it and still the tart will be enjoyable. Its about getting used to less sugar and gradually ones palate adjusts.

Yes. There will be a slight difference in texture and taste. But it will certainly work. I have used it with success..

It is very close to almond flour in texture slightly granular texture results in better eating quality. Almond flour could also be used instead the recipe should work fine just beat the eggs well to get a lighter texture.

@@cookbeju8907 thanks for your kind reply

Thank you bai.

Thank you bai

Thank you bai

I have made the shortcrust pastry without sugar 60 gms less sugar . The almond cream has 40 gms less sugar then original recipe. I have tried to reduce sugar gradually and I stop and record it. I think this is the sweet spot where the taste is still great. It works my friends and family have tried it and liked it. It also important to train your palate to adjust to less sugar recipes. As a professional Chef I do it all the time. Thank you for your time.

@@cookbeju8907 Thank you Chef, I agree we need to train our palate. I remember the good old days when all major ingredients were equal in weight , flour eggs, sugar, butter. My dearest mother would use that measurement in every cake and it turned out well too but now of course we all feel differently about consuming sugar.

Thank you bai...

Bai most fruits...

With jam on base it would be called bake well tart. I do love it with jam also. At some point I will do a bakewell tart vid too. Thanks for your appreciation and feedback.