Help! My daughter is trying to master Mary Berry's Bakewell Tart. Here's the link to the recipe: http://www.bbc.co.uk/food/recipes/marys_bakewell_tart_12584
She weighed carefully, and the final product tastes good, but aesthetically it leaves something to be desired. A crust formed on top of the frangipane, and it puffed up a bit. Then as it cooled, the crust cracked and the layer underneath sank. We were able to press it down and make it work, but I'm wondering what went wrong. We did our best to convert the Celsius temps to Fahrenheit, but we aren't sure why two different temps are given together in the recipe and what the fan settings mean. You can see the rough top through the glaze. Suggestions?
The temperatures are listed as such for if you are or are not using convection... 200 C (no convection/fan) and 180 C (convection/fan)...
I presume the Gas # is for a gas oven setting I don't have on my oven here in the US...
As for why the almond base crusted, I cannot help... sorry...
The feathering in the tart is absolutely beautiful! Your daughter did a great job!
I haven't baked one of these before but I found Mary's recipe on the PBS website with temperatures in Fahrenheit. Maybe that'll help?
I'm not sure if you watch the Great British Baking Show but they did this tart as technical challenge a few weeks ago. 
@jselle both of the tarts look delicious. Never having tasted frangipani filling it's inspiring me to try it myself. The shows with Mary Berry & Paul Hollywood are fun. Tell your daughter to keep up the good work!! Try things that interest you and don't be concerned about experimenting and making your own recipes. Amazon has the video on the 'MasterClass' with Mary & Paul where they pick things that were featured on the show and show how to do them properly with the full recipe. It's a lovely tutorial.
We actually preferred the tart topped with the almonds. The first one with the raspberry jam and the icing was just so overwhelmingly sweet that it was hard to eat more than a bite or two. The second seemed to be just the right level of sweetness and was fantastic with a cup of hot tea!
Quote by @%username% on %date%
%body%
