Marmalade and coconut bakewell tart
- January 2015
- Makes a 35cm x 11cm tart
- Hands-on time 50 minutes, oven time 45 minutes, plus chilling and cooling
Debbie Major swaps the jam and almond sponge layers with marmalade and coconut creating a new twist on the classic bakewell tart recipe.
- 35.8g (17.8g saturated)
- 46.3g (29.9g sugars)
Silverwood makes rectangular tins (fluted tranche tins). Find them at John Lewis or on amazon.co.uk. You could use a round 23cm tart or cake tin with a removable base instead. The cooking time will be the same.
Make the pastry case in advance and either keep in a container for up to 2-3 days or freeze for up to one month in its tin, well wrapped in clingfilm.
Rate & review