| Bakewell tart | |
| Country: | England |
| Region: | Derbyshire Dales |
| Course: | Dessert |
| Served: | Warm (freshly baked) or cold |
| Main Ingredient: | Ground almond, jam, shortcrust pastry, frangipane |
| Variations: | Gloucester tart |
A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds. It is a variant of the Bakewell pudding, closely associated with the town of Bakewell in Derbyshire.
The Bakewell tart developed as a variant of the Bakewell pudding in the 20th century.[1] [2] Although the terms Bakewell tart and Bakewell pudding have been used interchangeably, each name refers to a specific dessert recipe.[1] The tart is closely associated with the town of Bakewell in Derbyshire.[1] [2]
A Cherry Bakewell, also known as a Bakewell cake, is a version of the tart where the frangipane is covered with a top layer of almond-flavoured fondant and a single half glacé cherry.[1]
In Gloucester, a similar tart was made using ground rice, raspberry jam and almond essence.[3] In May 2013, council leader Paul James discovered a recipe for "Gloucester tart" in a Gloucester history book.[4] Subsequently, Gloucester museums revived the recipe, serving complimentary Gloucester tarts to museum patrons.[5]