Traditional BAKEWELL Tart DERBYSHIRE UK

The Bakewell Tart, often confused with the Bakewell Pudding, is a delightful dessert rooted in the picturesque town of Bakewell in Derbyshire, England. Its history dates back to the 19th century and involves a bit of luck.
The origin story often told is that the Bakewell Tart evolved from the Bakewell Pudding, a happy accident. According to local legend, around 1860, a landlady at the White Horse Inn (now the Rutland Arms Hotel) instructed her cook to make a strawberry tart. The cook misunderstood the instructions, spreading the egg and almond paste mixture not over the fruit but beneath it, mixing the jam into the pastry base. The result was surprisingly good, leading to the dessert's popularity.
Over the years, the Bakewell Tart has become a staple in British tea rooms and home kitchens. It's celebrated for its delightful combination of sweet jam and the rich, nutty texture of the frangipane. While the original recipe and its variations, like the Cherry Bakewell and Iced Bakewell, continue to be favorites, the core elements of jam and almond flavour define this beloved dessert. The town of Bakewell remains proud of its contribution to British baking, and both the pudding and the tart can still be enjoyed in its cafes and bakeries today.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients:
For the Pastry in-depth explanation • EXPOSED: The Biggest P...
For the pastry:
- 420 g All Purpose Flour
- 65ml Water
- 150g Shortening
- 50g Butter / Marg
- 1 medium egg
- 1 tsp Apple cider vinegar
- 1 tsp salt
- 1 tbsp sugar
For the Filling:
- 150g butter, softened
- 150g caster sugar
- 150g ground almonds
- 50g Self Raising flour
- 2 eggs, beaten
- 1 tsp almond extract
- 200g raspberry jam
For the Topping:
- Flaked almonds, to sprinkle
- Dust icing sugar
oven to 340°F (170°C) - 16 mins reduce 280°F (140°C) 14 mins
Air fryer 320°F (160°C) - 16 mins reduce 280°F (140°C) 14 mins
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[@patriciahancock3081]

Dear Rik, I just love what you’re doing. Your enthusiasm and no fuss attitude never fails to make me smile. The whole family is now subscribed and my youngest son is learning to bake our traditional recipes with glee from watching your videos. He loves to bake and your obvious love of cooking and baking is his inspiration. I now say “ That’s---- made!” every day! Bless you and much continued success from our house!

[@BackyardChef]

Wow, thank you. Give him as much encouragement as possible There is a huge shortage of good bakers. I'm more everything not through choice - through the positions and jobs. I wish you all the very best. Rik

[@trinitywright7122]

Yay!!

[@jeanbrooks1815]

I too love all the traditional recipes you are doing for us. A rare thing nowadays. Keep them coming

[@paulcampbell6316]

Mr Kipling has got a run for his money. Exceedingly good tutorial Rik! 😁🇬🇧🇬🇧

[@BackyardChef]

Thank you, Paul. Appreciated. Best, Rik

[@ResonantSun17]

And the most important thing, don't forget to lick the spoon. Love it Rik. OMG That looks absolutely devine. Take care. Debra xxx

[@BackyardChef]

Ha ha ha always! Thank you. Best, Rik

[@charmaynebruce6215]

We used to fight over that privilege when we were kids; the bowl was the ultimate prize! There were five of us : poor Mum 😅

[@bellabell737]

My favourite tart! Brings back so many memories of summers with my grandmother at her caravan in Saltfleet, Lincs. I used to pray she’d buy a Bakewell at the little bakery in Saltfleet. We always had it with custard. Thanks nana💕 Going to make this today👌

[@BackyardChef]

Oh wow! Great memories. Thank you for sharing. Best, Rik

[@melodyszadkowski5256]

Rik you are just so much fun to watch and cook with. Thanks for bringing joy to my world.

[@BackyardChef]

Wow! That means so much! Thank you. Best, Rik

[@nancya.nelson5810]

Most TV chefs never show the genuine pleasure you do about the food they cook. Enhances viewer experience!

[@BackyardChef]

How do you know if the food is ok??? I agree with you. Show that the food is enjoyable and everyone can make it. Thank you. Best, Rik

[@henriettagoldsmith5056]

Awe,,😘. To see you standing so relaxed,, waiting for your cake to finish baking, was a delight.. I wish I had sent you a glass of champagne, to enjoy with it.. The tea was perfect.... Keep watching for your champagne young man.. 😘

[@BackyardChef]

Ha ha ha - you just do it everytime! Bit posh that Chmpagne stuff! Thank you. Best, Rik

[@AZ-Sharon]

Agree about him standing and waiting, that was a fun add!

[@6Inverness]

My English grandmother used to make this tart for special occasions. I have not had one in ages but I might have to make one now. One of my favourites for sure. Thanks Rik.

[@BackyardChef]

Wonderful! Thank you. Best, Rik

[@harmoniefaerielove]

The addition of the SF flour in the mix is simply a genius idea.... This will be getting made in the next day or so ... I find that cherry jam, goes amazingly well with the Almond flavour ... But that's just me. Ta Rik . 🙏.

[@BackyardChef]

Yes I agree with the cherry jam, lovely! Just that little SF flour turns this dish on its head - makes it a lovely cake. Dessert. Thank you. Best, Rik

[@Jazzbuzz77]

Not only are your recipes superb, but I love how you improvise ingredients, using whatever you have at hand in your fridge or pantry. I love almond cakes, and this tart will go nicely with tea or coffee. Thanks for another great recipe. 👍 ❤ good blessings for you and your family

[@BackyardChef]

Appreciated, that means a lot! Helps other too and that's what this channel is about. Thank you. Best, Rik

[@user-rr5nd3gi8p]

Thanks Rick you are just so good at getting things over without scaring anyone off!!! Love Bakewell tart, and like you I always use almond extract as well as the ground almonds as they aren't really a strong enough flavour on their own. Your pastry never fails and once you can make good pastry the world is your oyster ☺️☺️xx thankyou!

[@BackyardChef]

You are so welcome. Thank you. Best, Rik

[@scarfaceTWIY.]

Ayup me duck 🦆 DERBYSHIRE my neck a woods 🥳 my favourite tart in the world and that looked delicious 😋 cheers 🍻

[@BackyardChef]

Ha ha ha. Love it! Thank you. Best, Rik

[@amyslattery8676]

My stomach is growling😊 So happy that I found your channel!!

[@BackyardChef]

I'm pleased too! Thank you. Best, Rik

[@elizabethannegrey6285]

Looks scrumptious. I like anything with almonds.

[@BackyardChef]

Thank you. Best, Rik

[@AZ-Sharon]

You continue to open my world with British cuisine! That was perfect! Do you mess anything up?🤣

[@BackyardChef]

I'm sure some real baking type folks will say this is messed up - however they can I enjoyed it with a cup of tea. Thank you. Best, Rik

[@lauraellen189]

That pie is a thing of beauty!!

[@BackyardChef]

Thank you, Laura. Best, Rik

[@patriciagoulter]

Looks fabulous - we don't use shortening as a rule here in New Zaaland. We have a thing called Kremelta which is melted to make Rice Krispies. I always laugh that the home cook aspires to make something that is shop bought, and the shop aspires to "home made".

[@BackyardChef]

Thank you. Best, Rik

[@sarahbee.geteria]

Ha ha 😂...."don't forget to lick that spoon..." Love that! Love the authenticity. Great one, Rik.

[@BackyardChef]

Always! Thank you. Best, Rik

[@richardpeddie2060]

It's not that 'authentic' Bakewell Tart is a 20th Century American Creation, Bakewell Pudding is a 19th Century English creation

[@BackyardChef]

@@richardpeddie2060 You are so wrong and I'm so pleased you have made this comment - Bakewell pudding comes before bakewell tart however No, the Bakewell tart is not an American creation; it originates from the town of Bakewell in Derbyshire, England. It's a traditional English dessert that consists of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds. This dessert is closely related to the Bakewell pudding, which shares a similar location and flavour profile but has a different texture and preparation method. Do yourself a favour and do a straightforward Google search - Even Google, which is American, will tell you it's not. Thank you. Best. Rik

[@sarahbee.geteria]

@@richardpeddie2060 I was actually making reference to Chef Rik's AUTHENTICITY. His persona! As for the bakewell tart, authentic or not, it came out brilliantly. It's not always about replicating well known recipes to the letter T, but taking on said recipe(s) and giving it/them one's own signature character and/or personality. Constant evolution, I say.

[@schumi145gaby2]

Another great recipe, I think I must start baking every weekend… have a fantastic weekend 😊

[@BackyardChef]

Thank you! You too! Best, Rik

[@JaniceVineyard-kf6wm]

You have such a variety of recipes all of them easy and enjoyable to make, thank you.

[@BackyardChef]

Can make most things - definitely make them as simple as possible for everyone to make. Thank you. Best, Rik

[@dot6849]

You are showing so many of the foods and treats mentioned in novels and stories written in the UK. Now when I read something like “Margaret and Frank sat down for tea and had a Bakewell tart”, I can actually picture it! Thank you.

[@BackyardChef]

Thank you. Best, Rik

[@barbd5607]

Thanks again Rik, another winner simply crafted 👌

[@BackyardChef]

Thank you. Best, Rik

[@Gunavati1]

It´s always so much fun watching and i get to know a lot of new lovely recipes. Thank you Rik 🙏🏻

[@BackyardChef]

Wow! Thank you. Best, Rik

[@sarnaseven19]

I just love bakewell tart! Had it for the first time in the UK, and I cannot find it in my country, so had to make it myself. Sometimes they have it at Marks & Spencer, but I can't afford to keep going there for a tart! Yours look so amazing and fluffy, crispy crust, must try this !! 😻

[@BackyardChef]

Hope you enjoy it! Thank you. Best, Rik

[@Sharon-bo2se]

Haven't had that in donkeys years. Now I know what I will make for the next coffee date with my friends. That look and chortle of glee and delight makes your videos fun and encourages people to get in the kitchen.

[@BackyardChef]

Thank you. Best, Rik

[@user-rf8dn8zq4e]

Rik have you tried it with a bit of vanilla ice cream while it's still warm-HEAVEN-and then it's still fantastic on it's own when it's cool! And then there's custard when it's warm, I'm becoming boring - official member of the Bakewell Tart fan club cos I married a Derbyshire guy-I'll shut up now keep giving us great recipes❤❤❤❤❤❤❤❤❤

[@BackyardChef]

You know I have and I love it with Raspberry ripple ice cream. Never shut up! Thank you. Best, Rik

[@jennyt966]

That looks amazing and delicious. I love that yellow colour of the frangipane. I could just eat some now with a cup of tea. A great cake to make with children. Licking the spoons and having fun with the icing sugar. 😂. Thanks Rik.

[@BackyardChef]

Thank you, Jenny. Yes I have always licked the spoons right back when watching mum bake all those years ago. She always let us kids. As you see still do - never get ill either. The world has changed and most folks will not even dare. Best, Rik

[@jennyt966]

@BackyardChef yes. I used to lick the spoon when my mum baked too. The good old days.

[@BackyardChef]

@@jennyt966 Yes very good old day! Thank you. Best, Rik

[@istudios225]

@@jennyt966 We not only licked the spoon but the mixing bowl too. We kids would fight over whose turn it is to get the bowl. 😁

[@JudithSeymour-yo7lk]

Sign of a good cook

[@BackyardChef]

Always. Thank you. Best, Rik

[@malina1239]

So a Bakewell tart is really a big Mazarin with a thin jam layer! I never knew, but now I know that I’ll love it!!!

[@BackyardChef]

Thank you. Best, Rik

[@Raenelyra]

I said to my partner last night, I don’t know what to bake for a dessert this week! I think I’ll let Rik choose… low and behold I checked my phone and this video was uploaded! Will be making this tonight, thank you! Looks so delicious 😊

[@BackyardChef]

Ha ha ha, Thank you. Best, Rik

[@virginiatruyens1687]

I always wondered what Bakewell tart was. It looks fantastic! Yum!

[@BackyardChef]

Thank you. Best, Rik

[@thelmabrindley2369]

Love a homemade Bakewell Tart

[@BackyardChef]

Thank you. Best, Rik

[@JanetBrown-px2jn]

I always had about 10 quarts of frangipan on hand in the restaurants I worked in,we used it on the French apple tarts,so every now,and then I made Bakewell tarts for a daily special,but because Americans don’t understand the term Bakewell,I just called them Almond tarts,always with raspberry jam, often home made,and I topped them with sliced almonds.I usually served them with a few raspberries on the plate,and homemade ice cream.Bakewell was something my Mom made often,and one of my favorite tarts.

[@BackyardChef]

Thank you for sharing, Janet. Loved reading this. Thank you. Best, Rik

[@brendarigdonsbrensden.8350]

One of the best treats in the world ❤️👍🏼👍🏼

[@BackyardChef]

Thank you. Best, Rik

[@grahamturner5963]

Love Bakewell Tart. Haven't made this for a while, Rik, so thanks for reminding me what a great dessert it is

[@BackyardChef]

Thank you. Best, Rik

[@andrewcarter4936]

One of my favourites I could eat half of that with a cup of tea or coffee going to make one next week great job rik 👍

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@terryt.1643]

I have read about the tart in novels, but always wondered what it was. Your recipe sounds wonderful! Thanks.

[@BackyardChef]

Thank you. Best, Rik

[@lilliankeane5731]

One of my favourite ‘go to’ recipes! Delish!

[@BackyardChef]

Thank you. Best, Rik

[@PaoloBanke]

One of my favourites especially with a drop of custard :).

[@BackyardChef]

Thank you. Best, Rik

[@lyndseybeaumont7301]

Omg! Bakewell is probably my go to dessert. I love it and don’t care if it’s got flour in, ground almonds or what! I’d eat it all up regardless. That actually looks completely perfect to me Rik. Pass it over man! Giz a bite lol xxxx

[@BackyardChef]

Ha ha ha. Thank you. Best, Rik

[@jeansdaughter]

Important to note with the pastry that different flours in different environments require different amounts of water. Eggs also vary. If the mix needs more water you can always add a little more while bringing it together.

[@BackyardChef]

Thank you. Best, Rik

[@pixie3760]

I'm making this for tomorrows afternoon tea, and I've decided this will make a perfect extra dessert for Christmas day. I haven't had this since I was last in England about 15 years ago. They're not sold here in Australia unfortunately, and I've never seen a recipe for it before .thanks Rik

[@BackyardChef]

Glad I could help! Hope you enjoy. Love down under as always. Best, Rik

[@davidmurphy816]

Gosh you’ve got my mouth watering again Rik, & by the looks of things & judging by your reaction, I’m not alone!🤭😁 Haven’t baked one for a long time as now live alone, but home made Bakewell Tart is so much more delicious than the shop bought variety. Thanks as always for sharing Rik & have a great weekend xx 👨‍🍳🥧👌😋😍

[@BackyardChef]

Cheers, David. Thank you. Best, Rik

[@haroldclarke3267]

Excellent chef reminds of school meals, as normal very informative video thanks Rik.

[@BackyardChef]

Glad you enjoyed it, Harold. Thank you. Best, Rik

[@annemodistach3849]

My mother used to make small versions of this in a tart tray similar to a cupcake tray but shallower. Lovely

[@BackyardChef]

Thank you. Best, Rik

[@chrismeir1206]

That looks lovely. I love bakewell tart

[@BackyardChef]

Thank you. Best, Rik

[@annereidy7981]

Funny that only last evening I was watching a programme set in Bakewell, Derbyshire! I love Bakewell Tart and am so happy you used the ground almonds, not Bakewell without.

[@BackyardChef]

Thank you. Best, Rik

[@sharonwilliams2757]

THANK RIK FOR ALWAYS SHARING WITH US. ❤️🙏

[@BackyardChef]

Always! Thank you. Best, Rik

[@JanisBerglund-qu4br]

I remember visiting Bakewell and having the Bakewell tart, the best dessert I’ve ever eaten!

[@BackyardChef]

Thank you. Best, Rik

[@74yodinosaur99]

I spread Damson jam then cover the base with Glace cherries before filling with frangipane. It's really special and everyone loves it.

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@ambertia5337]

Watched your jam and coconut sponge video the other day and decided to make that on my next baking day. Now I’ve watched this I’m not sure what to do first !! 🤯😂😂. Thanks for keeping the traditional recipes going. Take care, Gill X

[@BackyardChef]

Thank you, Gill. I'm not sure either to be honest. Both can be eaten with a cup of tea and both with custard. The sponge more with custard than the Bakewell. It's tough! Best, Rik

[@johnbaldwin143]

Definitely going to try this one. It was a childhood favourite in our house!

[@BackyardChef]

Cheers, John. Thank you. Best, Rik

[@KarenG.-qs7wc]

Yummy yum yum 🙂😋

[@BackyardChef]

Thank you. Best, Rik

[@sbender3787]

My English great-grandmother (born in the 1870s) made tartlets with raspberry jam, cake and frosting that she decorated every Christmas. She called them Marguerites. We looked forward to them every year. Bakewell tarts are the closest thing I have come across. Have you ever heard of these?

[@BackyardChef]

I have indeed! Thank you. Best, Rik

[@sbender3787]

What are the differences between the bakewell tart and the Marguerite? I still have some of her tart tins. I have her recipes for egg tarts and mincemeat. They are hand written in a 1913 Five Roses cookbook.

[@jamesgoacher1606]

I don't like almonds which gives me a problem with Bakewell Tarts. Except for one time many years ago when I had a Tart in a Tea Shop situated just on the left hand side of the road from Matlock, in the Derbyshire Town of Bakewell. From memory there was a sort of triangular shaped area on the opposite side of the road. It turned out to be a Bakewell Tart and it was delisious. I could not believe that it was so different from every other one I had tasted and had been unable to finish. I am going to try this, a small onem to give it another go.

[@BackyardChef]

You got this! Thank you. Best, Rik

[@user-pd7bp5oe9p]

Hi Rik🙋‍♀ I wanted to tell you that I made your Bakewell Tart yesterday for Mother's Day. It was wonderful! Everyone enjoyed it, especially my husband whose Mother always made the best desserts. Thank you for offering this delicious tart...a keeper now for my recipe box! ❤Sincerely, Lisa

[@BackyardChef]

Wonderful! Thank you, Lisa. Appreciated. Thank you for sharing. Best, Rik

[@neilanthonyhaywardlewis8978]

This reminds me of another school dinner favourite, frangipan tart and custard, Bakewell tart is one of my all time favourites!!

[@BackyardChef]

Cheers , Mate. Thank you. Best, Rik

[@jeansdaughter]

An old favourite that I haven’t made in years - thanks Rik!

[@BackyardChef]

Thank you. Best, Rik

[@AdoptAGreyhound59]

That's ground almonds and almond essence on the shopping list now. 😀

[@BackyardChef]

It won't be too much longer before I'm getting a telling off. I don't count calories. Thank you. Best, Rik

[@wissamsaab9841]

Thank you Rik . Make it look so easy & delicious. Still my favourite sweet tart at " High Tea " for 52 years , ever since I set my foot in UK 😋❤️

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@doreenjackson7287]

Fabulous ♥️👍

[@BackyardChef]

Thank you. Best, Rik

[@paulclarke267]

i like the look of that

[@BackyardChef]

Thank you. Best, Rik

[@chiccabay9911]

Thanks for another wonderful recipe.

[@BackyardChef]

My pleasure 😊Thank you. Best, Rik

[@rightbynamerightbynature4198]

Another smashing recipe Rik, looks heavenly. Almonds are on the shopping list!

[@BackyardChef]

Thank you. Best, Rik

[@jenniferdubois9501]

My mouth is watering!😁

[@BackyardChef]

Thank you. Best, Rik

[@gailmorris6302]

OMG I'm neva gonna be slim 😂😂❤ keep up good work .

[@BackyardChef]

I resemble that remark! Thank you. Best, Rik

[@J-zr9lg]

Lovely bakewell tart, going to have to make it 😋

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@Rachel-gd7mx]

One of my fave deserts. Im from chesterfield

[@BackyardChef]

Thank you. Best, Rik

[@grammar0]

Love watching you cook. Wish I lived next door, but am in Texas.

[@BackyardChef]

Thank you. Love to Texas. Best, Rik

[@pennykafai4645]

One of my all time favourite cakes! Thanks Ric it looks so yummy!

[@BackyardChef]

Thank you. Yes its a cracker. Best, Rik

[@glynislailann9056]

Thank you so much for reminding all of us & teaching us, of old time classic favourites. Love your teaching style. The South African store bought Bakewell Tart I remember was covered with white glace icing which had chocolate drizzles & a glace cherry in the middle. I have tried to make this tart on many occasions. Some recipes called for crumbled up Madeira Cake.

[@BackyardChef]

The cherry Bakewell's are on this channel too. Love to SA. Thank you. Best, Rik

[@TheYorkshirelady]

I’m so glad you didn’t put any icing on top, I always prefer it without any. It looks devine Rick. I’m deffo going to make this little beauty, and soon. I love your pastry too, my Mum always used butter and lard, makes a world of difference. Thanks for making it look easy, you’re a terrific teacher, many thanks, cheers, from Sandra.

[@BackyardChef]

Thank you, Sandra. Easy one this. Hope you enjoy. Best, Rik

[@oiputthatback7361]

I visited Bakewell in Derby , and went to the place of inception of the Tart and had afternoon tea. Yummlicious. Lovely jubbly. I shall be making individual one. Thanks for the trip down memory lane. 😍🤩.

[@BackyardChef]

Thank you. Best, Rik

[@lindawood474]

That's Sunday teatime sweet taken care of,yums❤

[@BackyardChef]

Thank you. That sounds like a plan, Linda. Best, Rik

[@frankyw8803]

Old School favourite of mine , lovely .

[@BackyardChef]

Thank you. Best, Rik

[@muncgrl]

Another triumph Rik!

[@BackyardChef]

Thank you. Best, Rik

[@srfmomflorida3532]

Thank you!! I can’t wait to make this!

[@BackyardChef]

Thank you. Best, Rik

[@missmerrily4830]

One of my favourites and this recipe looks really good, so one Bakewell tart coming up soon!

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@user-ox7gc2zw9q]

One of my favourites! Epic! 😊

[@BackyardChef]

Mine too! Thank you. Best, Rik

[@sandilobianco6734]

The Tart looks yummy. Your air fryer is very cool. Thanks for sharing

[@BackyardChef]

Thank you. Best, Rik

[@JAnotherday]

Looks delicious thank you for sharing ❤

[@BackyardChef]

️️Thank you. Best, Rik

[@ireneposti6813]

WOW, my favorite Pie, ❤

[@BackyardChef]

Thank you. Best, Rik

[@saltycrow]

Absolutely beautiful & mouth watering at the same time. 🤤 😋❤

[@BackyardChef]

Thank you. Best, Rik

[@dd7521]

One of my very favourites 😍 I do love chocolate eclairs too (hint hint 😉) Thanks once again.

[@BackyardChef]

Hint taken. I love the eclairs without the chocolate just filled with cream. Thank you. Best, Rik

[@Lilleskoer]

❣❣Oh, looks so delicious ! ❣❣

[@BackyardChef]

Thank you. Best, Rik

[@LeesaDeAndrea]

Another winner! I'd love to have that right now!

[@BackyardChef]

Thank you. Nice with a brew. Best, Rik

[@lizhannah8412]

Another winner for me. As you know I've made your shortcrust pastry. It's hard to beat. I love all your recipes. Savoury and sweet.

[@BackyardChef]

Wow thank you very much, Liz. Really appreciated. Thank you. Best, Rik

[@marcusnadon7061]

Fair play Rik another great video and the way you explain things just makes sense you’re have 500,000 subs in 6 months.

[@BackyardChef]

Much appreciated. No, I don't think so the channel was growing at 1k every 24 hrs - its now at 150 - slowed right down. Thank you. Best, Rik

[@user-pd7bp5oe9p]

Love you Rik! Your recipes are wonderful ! You warm my heart and make me laugh. Thank you for everything :)

[@BackyardChef]

Wow! Thank you very much! Best, Rik

[@DutchJoan]

Lovely, good looking, tasty. I can almost smell it.

[@BackyardChef]

Thank you. Best, Rik

[@suelongview9925]

Looks fabulous Rok 😍

[@BackyardChef]

Thank you. Best, Rik

[@allenbrown8158]

A clever trick with the almond extract, as ground almonds ae now quite expensive. well done Rik

[@BackyardChef]

Thanks mate. Best, Rik

[@countesscable]

My mouth is watering….

[@BackyardChef]

Thank you. Best, Rik

[@JaneB67]

A real favourite...good old fashioned dessert... love it. Thanks Rik 😊

[@BackyardChef]

Thank you. Best, Rik

[@user-rs9ib4ln3e]

Thank Rik bakewell tart is my very favourite. But I used to love school custard and the stuff we get now is nothing like it. Can you make school custard that would be great. Thanks Rik jean manchester xx

[@BackyardChef]

Was that the lumpy stuff? I loved that. Thank you. Best, Rik

[@user-rs9ib4ln3e]

@BackyardChef that's the one complete with skin on I loved that as well Rik

[@whitey7998]

Made this yesterday Rik. It was SOOOPERB mate. Thanks for all the recipes.

[@BackyardChef]

Nice one! Great to here thanks for sharing. Thank you. Best, Rik

[@eddiebrockbank6517]

Hi rik, defo on my list. 😋

[@BackyardChef]

Thank you, Eddie. Best, Rik

[@susanbrennan5511]

I’ve heard of Bakewell tarts but never tried one or really knew what went in it. It sounds to me almost like a Linzer tort upside down. I’m going to have to try it! Love almond flour. Thank you!

[@BackyardChef]

Thank you. Best, Rik

[@deborah972]

Yum cake ❤ xx

[@BackyardChef]

Thank you. Best, Rik

[@Babbajune]

Yummy! ❤

[@BackyardChef]

Thank you. Best, Rik