Cherry jam/conserve: because cherry bakewell!.Almond extract: a little additional almond flavour is heavenly!.Ground almonds: gives your frangipane texture and flavour.
Caster sugar: for sweetness in your frangipane.Ice cold water: I use cold water when making your pastry as you want to keep it as cold as possible throughout the making process.Eggs: yolks in the pastry add richness and flavour, and in the frangipane it helps with the structure of it.When making these tarts, use cold butter to make the pastry and room temperature for the frangipane.
ICED BAKEWELL TART FULL
Butter: I always use unsalted butter in my baking, as it allows me full control of the saltiness in the bake.Icing/powdered sugar: for sweetness in your pastry and to make your icing.
They are very much a British flavour combination.
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