Bakewell Tart! (because frangipane should be it’s own food group, I love it that much)
Have fun giving your creation a name and please describe your recipe.
The Cat Likes it Bakewell Tart
Tell us about your pastry dough and final texture after baking. Are you happy with it?
What happened to my crust? Too buttery. But the fam loved it.
Detail how you added a Wisconsin twist to your flavors or presentation.
I used eggs from our million year old hen who keeps on laying ’em. (P.S. We had backyard chickens before backyard chickens were cool. I’m just sayin’.)
I also used sweet cherry jam I’d made from cherries I picked in Bayfield, WI. And, our family’s Wisconsin cat LOVES butter, so she had no worries about the overly buttery crust, apparently.
Plus, I made the frosting green and gold, because I figured everyone would do the same.
How did you do?
It’s not pretty, but it’s edible.