The Great Australian Bake Off

These gorgeous sweet tarts are the perfect dessert for your next dinner party.


  • Shortcrust pastry for all three tarts

  • 3 x 375g plain flour

  • 3 x 50g icing sugar mixture

  • 3 x 200g salted butter, chilled, chopped

  • 3 x 1 egg

  • Chilled water, as needed

  • Date frangipane tart

  • Frangipane

  • 150g salted butter

  • 150g caster sugar

  • 150g ground almonds

  • 75g SR flour

  • 1 tsp baking powder

  • 3 eggs

  • 1 egg yolk

  • 450g fresh dates, pitted, for base

  • 250g pistachio kernels, to spread 

  • Citrus syrup glaze

  • 2 lemons, zested

  • ½ cup caster sugar

  • 1/3 cup lemon juice

  • Bakewell tart

  • 150g salted butter

  • 150g caster sugar

  • 150g ground almonds

  • 75g SR flour

  • 1 tsp baking powder

  • 3 eggs

  • 1 egg yolk

  • ½ tsp almond essence

  • 1 lemon, finely grated rind

  • Flaked almonds to spread on top (approx 150g)

  • Raspberry jam

  • 500g fresh raspberries

  • 500g caster sugar

  • 1 lemon

  • Apricot and hazelnut frangipane tart

  • 150g salted butter

  • 150g caster sugar

  • 150g ground almonds

  • 75g SR flour

  • 1 tsp baking powder

  • 3 eggs

  • 1 egg yolk

  • ½ cup ground hazelnuts

  • 1 tablespoon hazelnut liqueur

  • Apricot jam spread

  • 500g best quality dried apricots

  • Caster sugar, to taste


  • 1.

    For all pastry bases, blend butter, flour and sugar in a food processor until they resemble coarse breadcrumbs. Add egg and combine. Add a little iced water, as needed, until the mixture forms a single lump/ball. Knead lightly. Flatten to appropriate shape. Refrigerate in plastic wrap for about 30 minutes. Roll pastry between two sheets of baking paper and place in tin. Refrigerate again. Blind bake at 180°C for about 15 minutes. Remove rice/weights.

  • 2.

    Brush inside with egg wash to seal pastry. Bake for a further 10-15 minutes to cook through. Allow to cool.

  • 3.

    Date frangipane filling, cover base with apricot jam / apricot spread. Spread dates on top of apricot layer to taste. Make frangipane mixture. Beat butter and sugar until light and fluffy. Add eggs one at a time with the flour. Fold in rind and almond meal.

  • 4.

    Place frangipane mixture over date and apricot layers. Sprinkle with pistachio nuts and push into mixture. Bake at 180°C until cooked when tested.

  • 5.

    For the citrus glaze, combine all ingredients in a saucepan, plus 2 tablespoons water. Cook over low heat until sugar dissolves. Simmer until thickened. Allow to cool. Brush over tart with citrus glaze.

  • 6.

    For the bakewell tart, for the raspberry jam, crush raspberries with a potato masher and place in a saucepan. Add lemon juice bring to boil. Reduce slightly. Remove from heat. Add sugar. Bring slowly to the boil and sugar is dissolved. Boil until set when tested.

  • 7.

    Cream butter and sugar. Add eggs, one at a time, with flour and baking powder

  • 8.

    Fold in essence, lemon rind, and almond meal. Spread raspberry jam on baked case, followed by frangipane mix. Bake at 180°C for 15 minutes. Spread flaked almonds over top and bake further 15 minutes.

  • 9.

    For the apricot & hazelnut frangipane tart, for the apricot spread, cover apricots with boiling water, let stand until softened. Place apricot mixture into saucepan and heat until tender. Add sugar, to taste. Cook gently, stirring constantly, until thickened and jam-like.

  • 10.

    Cream butter and sugar. Add eggs with flour. Fold in hazelnut meal and liqueur. Spread apricot jam-spread on baked case. Place frangipane mix on top followed by ¾ of berries pushed into mixture. Bake at 180°C for about 30 minutes.

  • 11.

    6. Construction of 3 tiers, place date frangipane tart on bottom followed by the apricot & hazelnut tart then bakewell on top. Decorate with berries and nuts.


This recipe has not been edited or tested by the Bake Off Food Department

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