Recipe: A Very Andalusian Bakewell Tart

A Very-Andalusian Bakewell Tart

When we arrived to George and Gloria’s finca, the valley was blanketed in the soft pinks and whites of their blossoming almond trees. When, two-weeks later, Gloria taught me her recipe for one of George’s favorite tarts, Bakewell, those same trees had begun to transform, their leaves now the vibrant green of spring, and almonds, velvet soft and looking like green olives, already beginning to appear.

Very occasionally in my lifetime of tasting, I’ve come across certain flavors which forever alter my perception of a given ingredient. This tart, using fresh ground almonds and an apricot preserve, both harvested from outside the kitchen window where it was baked, has done that for me.

What follows is Gloria’s recipe for Bakewell tart with a few of my own modifications. It’s an extremely simple recipe, and learning to make frangipane at home will reward you endlessly in your future baking. I can’t promise that it will be as life-changing outside of an almond grove, but it is damn delicious.

Find the Recipe Here. For the full story, start with Part I.