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Bakewell tart questions (from a Yankee)

NotSoHot | Feb 20, 201510:32 AM

Watching "Masterchef: the Professionals" season 7, one of the first contestants (Darren) made a Bakewell tart which I had never heard of but which the judges loved. Since then I've been determined to make one for my birthday. I've purchased pie dough and raspberry jam, have almonds on hand to pulverize, but here's what I want to know: I don't own a tart/quiche pan and wonder about alternative methods. Can I use a regular-sized muffin tin? What about an 8x8 or 9x9 square pan?

Also, what about blind baking? Some recipes blind bake while others just throw in all the ingredients into the raw dough.

How about that frosting I see on top of some? Seems like overkill to me. On the other hand, can I go heavier on the jam? More than just a thin layer?

Anyone have a favorite recipe? Have searched for Darren's recipe but in vain.

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