Bakewell tart

Bakewell Tart
A slice of Bakewell Tart
Course	Dessert
Place of origin	England
Region or state	Derbyshire Dales
Serving temperature	Warm (freshly baked) or cold
Main ingredients	Ground almond, jam, shortcrust, sponge cake
Variations	Cherry Bakewell
Cookbook:Bakewell Tart  Bakewell Tart

The Bakewell Tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge using ground almonds.^[1] The Bakewell Tart is distinct from the Bakewell Pudding, which is a dessert made using flaky pastry, with a layer of jam covered by an egg and almond filling. Some versions of the tart are covered with a layer of fondant.

Tart

A commercially produced Cherry Bakewell.

The tart consists of a shortcrust pastry shell, spread with jam or jelly and covered with a sponge-like filling enriched with ground almonds (known as frangipane).

A Cherry Bakewell is a variation of the tart where the frangipane is covered with a top layer of almond-flavoured fondant and a single half glacé cherry.

Recipes abound, for example those given by Eliza Acton in her Modern Cookery for Private Families (1845) and Mrs Beeton (1861), and modern commercial examples are to be found in most cake shops and in most supermarket cake departments. The name Bakewell Tart only became common in the 20th century.^[2]

In Gloucester, a similar tart used to be made using ground rice, raspberry jam and almond essence. Icing is optional. The recipe was rediscovered in 2013 in a book about Gloucester's history.^[3][4]

Shot

The Cherry Bakewell Shot (or Shooter) is an alcoholic beverage made using a base of Amaretto.^[5]

See also

• List of pastries
• List of pies, tarts and flans

References and sources

Wikimedia Commons has media related to Bakewell tarts.

• Alan Davidson, ed. (1999). The Oxford Companion to Food. Oxford University Press. ISBN 0-19-211579-0. 
• Eliza Acton (1845). Modern Cookery for Private Families. 
• Isabella Mary Beeton (1861). Mrs Beeton's Book of Household Management. 

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