Baking

More accurately referred to as a "confection" or "dessert" (traditional cake it is not), this Bakewell Tart consists of three separate layers—tart crust, rhubarb jam, and almond cream—each of which needs individual attention. <br /> <br />The upside: You can plan ahead and you can take breaks between each component. Or, you can even take a hard stop after any one part and handily use it by itself. (And that's not to mention that the three parts come from Dorie Greenspan, Kim Boyce, and Deb Perelman, respectively—it's the dessert equivalent of a Baking All-Star Team.) <br /> <br />The recipe makes a LOT of extra compote, which you can eat throughout the week on yogurt, toast, by itself, etc. You only need a thin layer for the tart, so if you do not want a lot of leftovers, halve the compote recipe and you won't have nearly as much left to play with. <br /> <br />Slightly adapted from Dorie Greenspan, <a href="http://smittenkitchen.com/blog/2010/03/bakewell-tart/">Deb Perelman</a href>, and <a href="http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300">Kim Boyce</a href>.

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