I thought I'd better make amends for my rustic, rock-hard soda bread, so I've just taken a Bakewell tart from the oven which I'm actually quite pleased with. I don't like puddings which are too sweet, and this one fits the bill nicely. The shortcrust pastry is light, thin and buttery, and the tart has a lovely, fresh, almondy taste, with crunchy flaked almonds on top and a base layer of raspberry jam. In the jug there's some crème fraîche. All perfect for Sunday tea with a pot of Earl Grey.
The recipe I followed is Mary Berry's, and you can find it here. I can't resist namedropping shamelessly by saying that I've met Mary Berry and several other famous chefs, including the Roux Brothers and Antonio Carluccio. This was because I used to work for the publishers who produced some of their cookbooks. I'll never forget eating at Carluccio's flagship London restaurant (of course, there's a whole chain of these now). The benign and generous-hearted Antonio came to our table and gave us all a lesson in the finer points of olive oil appreciation. He convinced us that a fine olive oil dripped onto ciabatta bread was food heaven.