With St. Patrick’s Day around the corner, all stomachs turn to corned beef and cabbage.

But mine? It’s squarely on “Irish Teatime Bakewell Tart.”

Buttery, flaky crust. Sweet raspberry jam. Plenty of crunchy almonds. And a thick layer of heavenly almond pastry cream. Who can resist?

This recipe is from “A Return to Ireland” (Hatherleigh Press, 2022), of which I received a review copy. It’s by Judith McLoughlin, an Irish chef who now makes her home in Atlanta, where she hosts cooking classes.

The book is a collection of both classic rustic Irish dishes, as well as more modern refined ones with Southern influences. See for yourself with a taste of “Irish Stout & Onion Soup with Blue Cheese,” “Low Country Watermelon Pickles,” “Slow Braised Shoulder of Lamb Stew,” and “Dark Chocolate Sea Salt Whiskey Truffles.”

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