This recipe turned out perfectly! I skipped the lemon extract and used vanilla instead. I loved Luis' tips on how to fill the pastry bag with ease, using a foil lid with hole to prevent over browning, and no-blind baking pastry crust with use of hot marble slab (or pizza stone in my case). The world lost a very talented baker; rest in peace Luis.
I made this 2 days ago and it is so popular that I've just made it again! Thank you for this wonderful, tasty treat. I did add flaked almonds to the top to give a bit of nutty crunch 💗
So glad you started doing videos, Luis. You were a genius with the gingerbread construction on GBBO. My wife and I often rewatch the series just to see your clever ideas. Videos are great, clear and concise.
Luis i have now made this many times following your brilliant tutorial and my family love it. I wish you would do more baking tutorials as your one of my favourites, thank you
Thanks! Very impressive 'pudding' - one of my favourite tastes too! You are obviously a perfectionist (paperclips, ruler and baking stone etc!) I just wondered if you know what 'literally' actually means?! You use the word a lot but not in context! Thanks again; I'm off to buy a square tin, paperclips and a very posh oven!
I never like or subscribe anything on TH-cam but you're attention to detail was so perfect I had no choice to give you a thumbs up subscribe and use the notification bell... This is a big thing for me to do! Well done sir and keep up the good work! People can you please support this channel as we need more like this on TH-cam thanks!
Luis, everything is so neat! Right from your parchment paper to your cutting haha. I woulda just dolloped the frangipan on. Good for you though. Loved this video. Would you mind sharing where I might get one of those cool pans with the removable base?
This is the easiest and quickest bakewell tart recipe but where do you have the weights of the ingredients please and also where would one get the baking tray you use.. Is it important to add the flour with the almonds or can you leave it out?
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This recipe turned out perfectly! I skipped the lemon extract and used vanilla instead. I loved Luis' tips on how to fill the pastry bag with ease, using a foil lid with hole to prevent over browning, and no-blind baking pastry crust with use of hot marble slab (or pizza stone in my case). The world lost a very talented baker; rest in peace Luis.
I made this 2 days ago and it is so popular that I've just made it again! Thank you for this wonderful, tasty treat. I did add flaked almonds to the top to give a bit of nutty crunch 💗
So glad you started doing videos, Luis. You were a genius with the gingerbread construction on GBBO. My wife and I often rewatch the series just to see your clever ideas.
Videos are great, clear and concise.
Luis i have now made this many times following your brilliant tutorial and my family love it. I wish you would do more baking tutorials as your one of my favourites, thank you
I'm shocked that a kitchen bloke can be so precise and tidy. Definitely watching more.
Thanks! Very impressive 'pudding' - one of my favourite tastes too! You are obviously a perfectionist (paperclips, ruler and baking stone etc!) I just wondered if you know what 'literally' actually means?! You use the word a lot but not in context! Thanks again; I'm off to buy a square tin, paperclips and a very posh oven!
Great video, instructions and recipe. Thanks! But how long is, 'literally about a minute?'!)
I never like or subscribe anything on TH-cam but you're attention to detail was so perfect I had no choice to give you a thumbs up subscribe and use the notification bell... This is a big thing for me to do! Well done sir and keep up the good work!
People can you please support this channel as we need more like this on TH-cam thanks!
Am loving your tutorials. Really clear, easy to follow and inspiring. Thanks!
Thanks for the feedback David, much appreciated :D
I love your baking tips, saludos desde España!
Great video! Tried this for the first time with amazing success! Thank you.
I’ve made this tonight and it was amazing, the pastry turned out great using the pizza stone . Please do more recipe videos.
Definitely loved this video - easy to follow. Thank you.
I am really enjoying your video's, Looking forward to you making more.
That oven is soooooo cool
That looks so good! I love Bakewell Tart with custard. It's so delicious!. I have to say, your Bakewell looks so precise and neat. ☺️
Brilliant tutorial. I did this and pastry turned out perfect thank you. Great advice regarding marble slab
Wow! I will be making mine like this in the future, I think I will add slithered almonds on top I hope this will be ok?😊
Thanks for this method. I've been using a wood fired oven and its stone works perfect for this recipe on low heat.
Thank you
Very artistic
Great job Luis.. Many thanks
Omg that looks absolutely fantastic I need to make this x thank you for the video x
Luis, everything is so neat! Right from your parchment paper to your cutting haha. I woulda just dolloped the frangipan on. Good for you though. Loved this video. Would you mind sharing where I might get one of those cool pans with the removable base?
Nice Video - will be baking now - Love it
This is the best recipe
love the cat at 3,35 perfect puddy tat!
Yep!I'm having that paperclip trick👍from BIGMICK IN THE UK 🇬🇧
I like your idea of using a pizza stone or marble slab to avoid 'the dreaded soggy bottom'.
This is the easiest and quickest bakewell tart recipe but where do you have the weights of the ingredients please and also where would one get the baking tray you use.. Is it important to add the flour with the almonds or can you leave it out?
Brilliant, thank-you xx
🙏🏼 Thank you.
Excellent. No twaddle straight talking very very good WHERE CAN I BUY THAT BAKING LOOSE
BOTTOM TRAY
Look for a loose bottom tart tin or pan on amazon.
Thank you
I have just realised who this is... GBBO R.I.P. Condolences to family x Will try and make this x
Very nice
beautiful. What brand of mixer do you use?
Thanks. Kenwood mixers
What kind of cutting board did you use? What's it made of?
Hey. I didnt use a cutting board. I Just cut the slices while still on the metal tin base. Not good for my knives though!!
@@Flyingluis Thank you, Luis. Funny, I can't remember why I asked. LOL
Why is there a hole in the foil?
Nice but you forgot the almond topping.
Love this .. just a shame couldn’t eat a slice 😔
I'm shocked that Luis has died. I will try this recipe and think of him with gratitude.
Mariana Pinheiro, I too was shocked to read your post. This recipe of his is my favourite ‘go to’ for Bakewell Tart. How did you hear of his passing?
Measurements?
What measurements? They're all in the video
Enjoyed watching - but NO ALMONDS?!?!
Where is the recipe?
hassle...............