Pomegranate and orange blossom bakewell tart
- November 2016
- Serves 8
- Hands-on time 50 min, oven time 35-40 min, plus chilling
Try this twist on a traditional bakewell tart using pomegranate and orange blossom – it’s super easy and bound to impress.
- 30.8g (14.6g saturated)
- 69.7g (45.5g sugars)
If you don’t like orange blossom water, replace it with the zest of 1 lime.
If making the pastry by hand, use butter at room temperature.
The pastry will keep, wrapped in cling film, for up to 24 hours in the fridge or 1 month in the freezer.
The baked pastry case can be frozen in the tin for 1 month, wrapped in cling film and foil.
The tart can be made up to 24 hours in advance, but it’s best eaten on the day it’s made.
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