I tried out Max Miller’s recipe for Bakewell Tarts, but made them as little mini tartlets instead (so I could eat one and freeze the rest and they won’t go bad).
I did like them and they are very rich, but maybe I just like the modern recipe better because I found the historical recipe to not be almondey enough (I love the almonds in a modern Bakewell). So if I made them again, I would add a lot more almond flour (or even some almond extract).
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