I’m having a pie moment and according to this blog, it’s an on-going moment that has lasted four glorious months and shows no signs of ending. From the outside, this particular pie looks like it has the chicken pox virus but if you dig deeper you’ll see that it’s a Bakewell tart disguised as an American style pie (my favourite rendition of any dessert with a pastry base). What gives this pie it’s alarmingly basic ‘twist’ is that instead of using a jam on the base, as is traditional with Bakewell tart, there is a layer of beautifully pink roasted rhubarb, of which the juices are used to make the water icing that is spread on the top of the cooled frangipane topping. I loved this pie, but it’s not a dessert, so treat it as something to have a slice of next to an afternoon cuppa. Continue reading →