Ah the Bakewell Tart. Beloved dessert of mine. I just can’t resist a scrummy slice of pastry, jam and frangipane. Oh, and the flaked almonds. Mustn’t forget those. I used leftover Pierre Herme pâté sucrée in the freezer, but I would use a plainer shortcrust pastry or adapt the recipe to avoid the hints of vanilla that clash with the almondy frangipane.