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1
(9-inch) square tartEasy
3 hr
Published 2015
THE RECIPE I first tasted this classic English dessert, a cake-topped tart filled with Concord grape jelly, while working as an assistant pastry cook in Rebecca Masson’s pastry shop, Fluff Bake Bar. I knew I would like it even before I tasted a bite. Here a sweet strawberry jam is layered under the moist cinnamon-flavored lemon almond cake.