Bakewell Tart

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.

1. Rub 125 g cold butter into flour, add 40 g sugar and enough cold water to bind. Chill 30 minutes.
2. Roll to 3 mm and line a 23 cm tart tin. Chill 15 minutes, then blind-bake at 190°C for 15 minutes and 5 minutes uncovered.
3. Beat remaining butter and sugar until pale. Beat in eggs gradually, then fold in ground almonds.
4. Spread jam over the cooled base, spoon over frangipane and level without mixing the layers. Scatter flaked almonds.
5. Bake at 180°C conventional or 160°C fan for 30–35 minutes until risen, golden and just set. Cool before slicing.

#1 Great match White

White Burgundy / Oaked Chardonnay

Why it works: Oaked Chardonnay mirrors cream, toast and butter and has enough body for rich poultry, gratins and substantial fish dishes.

Fuller Chardonnay with orchard fruit, cream, toast and hazelnut. Ideal for creamy sauces, roast poultry, rich fish and cheese dishes.

GrapeChardonnay

RegionBurgundy, California, Margaret River, South Africa

Wine flavourapple, peach, butter, toast, hazelnut

Serve at10-12°C

• Flavour bridge: toast and orchard fruit echo browned dairy flavours
• Acidity: Medium-high acidity prevents heaviness.
• Body: Medium-full body matches creamy food.
• Tannin: Low tannin suits poultry and fish.
• Sweetness: Dry wine avoids excess sweetness.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match Fortified

Fino / Manzanilla Sherry

Why it works: Fino or Manzanilla is bone-dry, saline and intensely savoury, ideal for olives, ham, almonds, fried fish and shellfish.

Bone-dry fortified wine with almond, saline and yeasty notes. Superb with olives, nuts, seafood, ham, fried snacks and salty starters.

GrapePalomino

RegionJerez, Sanlúcar de Barrameda

Wine flavouralmond, brine, green olive, chamomile

Serve at7-9°C

• Flavour bridge: salinity and yeast echo savoury snacks
• Acidity: High freshness cuts oil and salt.
• Body: Light body suits tapas.
• Tannin: No tannin.
• Sweetness: Bone-dry finish.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match Dessert

Sweet Muscat

Why it works: Sweet Muscat matches fragrant fruit, meringue, light pastries and citrus desserts without overwhelming them.

Fragrant sweet wine with orange blossom, grape, peach and honey. Best with pastries, custards, fruit desserts and lighter cakes.

GrapeMuscat Blanc, Moscatel, Muscat of Alexandria

RegionRutherglen, Beaumes-de-Venise, Setúbal, Asti

Wine flavourorange blossom, grape, peach, honey

Serve at7-10°C

• Flavour bridge: orange blossom and peach echo fresh fruit
• Acidity: Moderate acidity keeps the pairing fresh.
• Body: Medium body suits lighter desserts.
• Tannin: No tannin.
• Sweetness: Sweetness matches pastry and fruit.
• Best for: Selected specifically for this British or Portuguese recipe.

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.