I really enjoyed making this recipe which was less fussy than many. It was delicious, I would recommend giving this a go. As I live alone, I froze several portions. These are best defrosted in the fridge overnight. When defrosted at room temperature the sponge and pastry parted company; still tasted as good though.

Great Bakewell Tart and easy to make. Having made the ‘pastry’ base I was a little sceptical as softer and more sticky than expected which led me to using my hand to push into the tin rather than rolling out. However, scepticism not needed. It baked well, no soggy bottom or sticking to tin and delicious taste - though will use almond essence next time to increase almond flavour. Lasted well in the fridge for four days as I rationed it out to make it last - though could easily have eaten quicker!

Really lovely Bakewell tart that didn’t last very long in our house! I used my own no fail pastry recipe for this one but the rest was spot on. If you want it a bit more almondy then add a drop of almond essence to the batter. A big thumbs up from me.

This is a delicious recipe and lasted for a few days in the fridge too. Because I didn't have an 8" tin, I added 50% to all the ingredients (which is difficult when it comes to the eggs), but I had two egg yolks left over from a loaf I had made, so it ended up with 1 egg and 2 yolks. The pastry is really quite sticky, but as the instructions say, add some flour to handle it. I didn't roll, but pressed into the oiled tin. This worked a treat. The filling was the consistency of a batter, so didn't need any smoothing out. I baked it for 50 minutes in the end and it had risen very nicely and the base was as crisp as anything, which surprised me as it hadn't been blind-baked. Yet another well researched and tested recipe from Doves Farm. Absolutely superb!