Comments on: bakewell tart http://smittenkitchen.com/2010/03/bakewell-tart/ Sat, 11 Feb 2012 09:13:37 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Amy http://smittenkitchen.com/2010/03/bakewell-tart/#comment-624716 Amy Tue, 26 Apr 2011 20:33:03 +0000 http://smittenkitchen.com/?p=5859#comment-624716 This tart is incredible!!! I added lemon zest instead of orange (what I had around), used just a little less sugar than called for (because I like my desserts on the subtly sweet side) and used almond meal (approx 1 cup). Delicious. This tart is incredible!!! I added lemon zest instead of orange (what I had around), used just a little less sugar than called for (because I like my desserts on the subtly sweet side) and used almond meal (approx 1 cup). Delicious.

]]> By: Carissa R http://smittenkitchen.com/2010/03/bakewell-tart/#comment-609960 Carissa R Mon, 04 Apr 2011 18:54:54 +0000 http://smittenkitchen.com/?p=5859#comment-609960 Angela - Thanks so much. I didn't even THINK about the lack of gluten in almond meal! Huge help, loads of thanks. Angela – Thanks so much. I didn’t even THINK about the lack of gluten in almond meal! Huge help, loads of thanks.

]]> By: angela http://smittenkitchen.com/2010/03/bakewell-tart/#comment-604599 angela Fri, 25 Mar 2011 17:56:39 +0000 http://smittenkitchen.com/?p=5859#comment-604599 @Carissa - you should still add the flour; almond meal lacks gluten, so it won't bind the filling together properly. Deb posted about that you should use about 4 oz. of almond meal. @Carissa – you should still add the flour; almond meal lacks gluten, so it won’t bind the filling together properly. Deb posted about that you should use about 4 oz. of almond meal.

]]> By: rosalyn http://smittenkitchen.com/2010/03/bakewell-tart/#comment-604350 rosalyn Fri, 25 Mar 2011 00:11:33 +0000 http://smittenkitchen.com/?p=5859#comment-604350 I had a similar looking tart in an Italian restaurant and have been obsessed with trying to recreate it. It was lemony, but did not have obvious lemon curd, and it was covered with pignoli nuts. I'll definitely give this a try but any suggestions on how to rework this recipe to achieve my dream lemon pignoli tart? I had a similar looking tart in an Italian restaurant and have been obsessed with trying to recreate it. It was lemony, but did not have obvious lemon curd, and it was covered with pignoli nuts. I’ll definitely give this a try but any suggestions on how to rework this recipe to achieve my dream lemon pignoli tart?

]]> By: Carissa R. http://smittenkitchen.com/2010/03/bakewell-tart/#comment-592298 Carissa R. Fri, 25 Feb 2011 15:17:17 +0000 http://smittenkitchen.com/?p=5859#comment-592298 If I'm making this with almond meal instead of grinding the almonds myself, I'm assuming I should still add the flour? And how much -- weight OR measure, I'm not picky! -- almond flour should I use? I can't wait to try this! If I’m making this with almond meal instead of grinding the almonds myself, I’m assuming I should still add the flour? And how much — weight OR measure, I’m not picky! — almond flour should I use? I can’t wait to try this!

]]> By: Kristen http://smittenkitchen.com/2010/03/bakewell-tart/#comment-508056 Kristen Tue, 28 Dec 2010 22:25:35 +0000 http://smittenkitchen.com/?p=5859#comment-508056 Any idea if this tart would be good with chocolate or nutella in place of the raspberry jam? Any idea if this tart would be good with chocolate or nutella in place of the raspberry jam?

]]> By: Kelly http://smittenkitchen.com/2010/03/bakewell-tart/#comment-403713 Kelly Tue, 06 Jul 2010 17:12:41 +0000 http://smittenkitchen.com/?p=5859#comment-403713 Just baking this now - the entire process was made that much easier by using up the spare tart dough I had in the freezer from a few other Smitten recipes I've used in the past. :-) Just baking this now – the entire process was made that much easier by using up the spare tart dough I had in the freezer from a few other Smitten recipes I’ve used in the past. :-)

]]> By: jeanne http://smittenkitchen.com/2010/03/bakewell-tart/#comment-370853 jeanne Wed, 21 Apr 2010 18:00:56 +0000 http://smittenkitchen.com/?p=5859#comment-370853 I made your bakewell tart. I used the sweet pastry dough from Nick Malgeri's 'How to Bake', used regular almonds, and didn't measure the jam, just bunged in enough. It was super easy and I got tons of compliments. Will definitely make this again. I made your bakewell tart. I used the sweet pastry dough from Nick Malgeri’s ‘How to Bake’, used regular almonds, and didn’t measure the jam, just bunged in enough.

It was super easy and I got tons of compliments.

Will definitely make this again.

]]> By: Louise http://smittenkitchen.com/2010/03/bakewell-tart/#comment-370105 Louise Mon, 19 Apr 2010 20:57:30 +0000 http://smittenkitchen.com/?p=5859#comment-370105 I made this and it was TRULY TRULY devine ! I've just posted it on my blog :) well done here ! This recipe was so very good, and I served it too all my family, and it disappeared in seconds. I made this and it was TRULY TRULY devine ! I’ve just posted it on my blog :) well done here ! This recipe was so very good, and I served it too all my family, and it disappeared in seconds.

]]> By: Anne http://smittenkitchen.com/2010/03/bakewell-tart/#comment-369211 Anne Sat, 17 Apr 2010 16:50:21 +0000 http://smittenkitchen.com/?p=5859#comment-369211 Thanks, Deb. It turned out wonderfully :) Thanks, Deb. It turned out wonderfully :)

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