Cherry Bakewell Tart

With a crisp and buttery shortbread crust, cherry jam, and an almond frangipane sponge layer, this Cherry Bakewell Tart is a perfect breakfast or dessert.

A long, long time ago (we’re talking a decade here), I participated in monthly challenges with a group known as the Daring Bakers.  Each month, someone would select a recipe that was either a bit off the beaten path or something a little more challenging.  Then everyone would make a version and discuss the results.

There was a even a Daring Cooks side of things, too.  (I could sure use that now to spice up the dinner rut we’re stuck in!)

Participation in the group encouraged me to try many things I don’t particularly like enough to make by hand (French macarons, cannoli shells) or things that require so much time, it’s just plain easier to buy them in the store (puff pastry, phyllo dough).