Mandarin Bakewell Tart

Mandarin Bakewell Tart

• 17 Aug 2009

Apologies every-one but my web server is down so that's why there are no images or header on my blog. I'm hoping this is just a temporary glitch. I've uploaded these new images via a different route and played with the dimensions so I hope they look okay.

I went up to Brisbane for the weekend and will have lots of images to post in the next few weeks. Until I have time to prepare those images I'll leave you with some images of a Mandarin Bakewell Tart I made a few weeks ago. A Bakewell Tart is a British invention that uses an almond frangipane filling over a layer of jam, topped with almonds.



I thought it would be a good opportunity to use the mandarin curd I made during my citrus curd marathon a few weeks ago and I used some almond pastry that I had lurking in the fridge. The tart wasn't perfect (the filling pulled away a littlle from the pastry) but it was enjoyed by my work colleagues. Later on I discovered a full jar of mandarin curd in the fridge so I have no idea what flavour curd I used. I think it may have been the lemon curd but no matter it still tasted fine.



I have plans to make a lime, macadamia and coconut version 'cos you guessed it, I still have a jar of lime curd in the fridge. Well I think it's lime curd.

I hope every-one had a lovely weekend,

Jillian

P.S Everything is back in order so I'm reposting this with higher quality images.