Bakewell Tart - Celebratory Cakes With Almonds!
A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds. Bakewell, a small market town in Derbyshire, England sits at the heart of the beautiful Peak District National Park. There are records of the town dating back over 1000 years. Although there’s no substantial or recorded evidence that the Bakewell Tart as we know it today was created in Bakewell, it is in fact a variation on the Bakewell Pudding, which was created in the town.
According to the legend, the White Horse Inn’s proprietor Mrs. Greaves gave her cook instructions to prepare a jam tart. The cook spread the ingredients on top of the tart rather than adding the almond paste and eggs to the crust as directed. The cooked pudding had the consistency of an egg custard and was well-liked by guests of the inn. The secret recipe for the Bakewell Pudding, according to local legend, was bequeathed by Mrs. Greaves to Mr. Radford in her will. Mr. Radford then allegedly gave the recipe to Mr. Bloomer. Bloomers Original Bakewell Puddings are still made and sold in a Bloomers shop in Bakewell.
The pudding’s creation date is unknown with certainty. It was believed that it was created in 1820, but this was untrue because the inn was destroyed in 1805. Another date suggested 1860, however this was also illogical given that the recipe was first published in Eliza Acton’s Modern Cookery for Private Families in 1845. The Book of Household Management by Mrs. Beeton contains two recipes for the pudding. The original Bakewell Pudding recipe is still sold in a number of Bakewell stores.
Frangipane, an Italian filling prepared with ground almonds, eggs, butter, and sugar, replaced the almond egg custard in Bakewell Tart, which appeared later in the 1900s. Flaked almonds and a thin layer of confectioner’s sugar are frequently sprinkled on top of Bakewell Tarts. Another modification to the recipe swaps out the flaked almonds for glacé sugarpaste. The Bakewell Tart is called a Cherry Bakewell or Cherry Bakewell Tart when it is topped with half a candied cherry.
Try baking a vegan version of Bakewell tart cake. A crisp pastry shell filled with raspberry jam, vegan frangipane, fresh raspberries and flaked almonds. Traditionally it wouldn’t be topped with fruit but the scattering of fresh raspberries cuts through the sweetness nicely and adds lots of flavour. The perfect dessert for any celebration! Eggless and dairy free, the taste remains almost unnoticeably the same as a regular Bakewell cake. For a bigger party, be an elegant host by chevving up a Bakewell Tart tray bake. It’s a beauty to look at, can be devoured by 6-8 people and perfect for a dinner party or special occasion.